Sweet & Spicy Roasted Kabocha Squash
This makes a yummy alternative to roast potatoes or sweet potatoes, with the added benefit that it takes less time to cook and you can eat the peel. Most squash is a pain to peel and this one you do not have to. It's also high in beta carotene and iron
Source: Unknown as this recipe is all over the internet unable to determine the original source
- 3 Tbsp. light brown sugar
- ½ tsp. ground cayenne pepper or hot chili powder, more or less to taste
- ½ tsp. ground cumin
- ¼ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- 1 tbsp. soy sauce
- Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, , or walnut oil
- Preheat the oven to / . Line a baking sheet or two with silicon baking liner or parchment paper.
- Deseed and cut the squash into slices about or thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
- 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 single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. 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.
Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian specialty, though they make it here in Switzerland too. It’s very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive Instead of cinnamon, nutmeg and cumin, you can use a ‘pumpkin pie seasoning’ mix You do need to use kabocha-type squash for this ideally, though butternut should work too. You will need a dense, starchy and sweet squash. Don’t use regular pumpkin, which is too watery and lacks sweetness.