Roasted Kabocha Squash With Cumin Salt

blucoat's Note:

A simple and delicious autumnal recipe from Self Magazine (September 2008). The cumin salt tastes great on any meat or fish, or even on cheese.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 teaspoon cumin seed, toasted 1 minute in a dry skillet
• 1 bay leaf
• 1/4 teaspoon smoked paprika (pimenton) or 1/4 teaspoon regular paprika
• 2 teaspoons packed brown sugar
• 1 teaspoon sea salt
• 1 kabocha squash, partially peeled, seeded, cut into 1-inch chunks (about 2 1/2 pounds)
• 1 tablespoon olive oil

Directions:

1. Heat oven to 375°F
2. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside.
3. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

Reviews

[yamakarasu]

I think this was the first time I've tried this squash, and it was fabulous. I think this might have become my favourite squash recipe. All the spices, the sweetness, everything complemented the squash perfectly. I could not stop eating this dish! Thanks!

[GoodEyeSniper]

Great recipe! I didn't have any brown sugar so I used regular sugar and mixed 1/4 tsp molasses in with the olive oil. Also not sure that 1 tsp salt is necessary and it could probably do with less. But overall it was great!

[Chef #1186060]

I had never cooked this kind of squash before. It was great! Will cook again!