Roasted Kabocha Squash With Cumin Salt |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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