Sunday, September 8, 2013

Roasted Kabocha Squash with Cumin Salt

Source: SELF, September 2008



  • 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

preparation

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.

No comments:

Post a Comment

Purchase a Share Now!

Join Our Mailing List

Email:

Facebook Fan

Our Newsletters

Looking for recipes?