<< Back

Sweet and 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

1/2tsp ground cayenne pepper or hot chili powder, more or less to taste

1/2tsp ground cumin

¼ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

1 TBs soy sauce

Oil for drizzling

 

Preheat oven to 400. Line a baking sheet or two with silicon baking liner or parchment paper. De-seed and cut the squash into slices about ½ cm or ¼ in think. 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 single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or room temperature.

CSA Snapshot

Mailing list sign-up