Start by warming a tablespoon of olive oil in a small heavy pan. Add 1 tbsp cumin seeds and 1/4 tsp (or more to taste) chile flakes. Warm until aromatic, then remove from the heat, add 1/2 tsp salt, and let rest while you prepare the squash.
Wash half a small pumpkin or acorn squash, or any kind of squash you like. Slice it in wedges about 3/4 of an inch thick.
Dip the two cut sides of each piece of squash into the oil, then place on a baking sheet. Pour any remaining oil (and all the spices) over the squash. Bake at 375°F 15-20 minutes until tender and lightly browned.
Serve the wedges hot or at room temperature. Diners can remove and discard the peel because while I'm pretty sure it's edible, it can be tough.
The flesh of the squash, however, will be spicy and delicious.
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