Roasted Kabocha Squash With Cumin Salt

Recipe by blucoat
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon cumin seed, toasted 1 minute in a dry skillet
  • 14
    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
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DIRECTIONS

  • 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.
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