img 2177 721x541 - Roasted Kabocha Squash with Cumin Salt
Side Dish, Vegan

Roasted Kabocha Squash with Cumin Salt

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I thought about putting the Kobocha Squash in a stew but it was still so damn hot outside I just couldn’t wrap my mind around eating something so hearty so I opted for good ole roasted squash.  I would put less salt in this recipe as mine came out a wee bit too salty for my taste but overall it was a delicious side dish.

Delightful Recipe

Serves 4
Adapted from Epicurious


  • 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

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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