ROASTED KABOCHA SQUASH WITH CUMIN SALT

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Roasted Kabocha Squash with Cumin Salt image

Provided by Peter Hoffman

Categories     Side     Thanksgiving     Quick & Easy     Spice     Squash     Fall     Healthy     Vegan     Self     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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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