Roasted Kabocha Squash With Cumin Salt

Submitted by blucoat

"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."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 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!

 

[amawaters]

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

 

[UmmBinat]

The flavour was really good and smooth like no other squash we have tried but as with this type of squash so I have leaned it was extremely dry. I did not add the bay leaf out of preference and used sweet paprika. I would like to find a recipe for kabocha maybe with sauce or a liquid to make the outcome not so dry. I would use these flavours again.

 

[patticakes 3]

i love roasted kabocha and your seasoning mix was great. i used ground cumin as i didn't have cumin seed. (i left out the bay leaf, too.) i had a really big kabocha so i doubled the seasoning and used the two pans. it did take closer to 35 minutes and was fabulous! thanks! plus i have yummy leftovers now!