Prep 5 mins
Cook 25 mins
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
- 1⁄2 small kabocha squash
- 3 tablespoons light brown sugar (plus more for sprinkling)
- 1⁄4 teaspoon cayenne (or hot chili powder)
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons soy sauce
- 1 tablespoon sesame oil
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
Loved this slightly Asian take on winter squash. Yum!
Omw this was so good! I wasn't sure at first about the sesame oil, but everything together was awesome! I am currently in Japan and picked a kabocha squash up and found your recipe. So glad I did! Thank you!
Loved this! Would not change a thing! So yummy. The sweet and spicy is great. Will make again and again.