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.
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.