kabocha

Sweet & Spicy Roasted Kabocha Squash

Sweet & Spicy Roasted Kabocha Squash

Serves: 4

Ingredients
  • ½ small to medium sized kabocha squash
  • 3 tbs. light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling
  • 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 Tbs. soy sauce
  • Oil for drizzling – pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes)

Instructions
  1. Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper.
  2. With sharp knife pierce the side of the kabocha twice (like you would a potato for baking).
  3. Put whole kabocha in the microwave for 10 minutes, depending on the size of the kabocha, 10 minutes may be enough if not put in for 5 minutes more until when you push down on the stem there is “give”.
  4. Let cool for at least 10 minutes, and then cut in half vertically. Remove seeds, peel and slice into ½” slices.
  5. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  6. Spread the slices in a singular layer on the baking sheet.
  7. Drizzle over them with the oil, and optionally sprinkle more sugar on them.
  8. Bake in the preheated oven for 8-10 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 8-10 minutes.
  9. Serve hot or at room temperature.