Prep 10 mins
Cook 25 mins
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.
- 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
- Heat oven to 375°F
- 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.
- Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.
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!
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!
I had never cooked this kind of squash before. It was great! Will cook again!