Leave the oven on and place a medium skillet inside.

Peel the skin away from the squash. Mash the roasted squash in a bowl with the olive oil, cumin, 1/4 tsp.. salt and pepper.

While the squash is roasting place a sheet of wax paper on the kitchen counter.

Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.

Add the pinch of salt. Cook for about one minute more until the pumpkin seeds are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well. Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won't stick together.

Spray the pan lightly with oil and place the chicken breasts in the pan. Roast in the oven for about 8 minutes and turn. Roast for another 8 minutes until done.

Serve the roasted chicken on top of the pureed acorn squash and top with the candied pumpkin seeds.