Roasted Kabocha Squash with Cumin Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use this flavor-enhancing salt on any meat or fish, or even on cheese. Ingredients:
1 teaspoon cumin seeds,toasted 1 minute in a dry skillet |
1 bay leaf |
1/4 teaspoon smoked paprika (pimenton) or regular paprika |
2 teaspoons packed brown sugar |
1 teaspoon sea salt |
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks |
1 tablespoon olive oil |
Directions:
1. 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.
2. Per serving: 134 calories, 3.8 g fat (0.6 g saturated), 26.1 g carbs, 4.4 g fiber, 2.8 g protein Nutritional analysis provided by Self
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