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 small kabocha squash
- 44.37 ml light brown sugar (plus more for sprinkling)
- 1.23 ml cayenne (or hot chili powder)
- 2.46 ml cumin
- 1.23 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml salt
- 7.39 ml soy sauce
- 14.79 ml 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!
I just made this, after searching how to prepare Kabocha Squash. It was heavenly! We loved the recipe. I had never even heard of this type of winter squash. The three that I got out of pure curiosity, were free at a church run food warehouse! I am still laughing at the comments made by one woman, in regards to the Kabocha. She said, "Honey, I don't think those are actually for eating...they look like they may be simply ornamental". LOL I will be making this fereqently, especially if I am lucky enough to score some some more Kabocha Squash!
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!