Sweet & Spicy Roasted Kabocha Squash
- 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)
- Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper.
- With sharp knife pierce the side of the kabocha twice (like you would a potato for baking).
- 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”.
- Let cool for at least 10 minutes, and then cut in half vertically. Remove seeds, peel and slice into ½” slices.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singular layer on the baking sheet.
- Drizzle over them with the oil, and optionally sprinkle more sugar on them.
- 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.
- Serve hot or at room temperature.