Roasted Kabocha Squash Sweet-n-Spicy Style

By GwennW

Ingredients

• 1 medium sized kabocha squash
• 4 T brown sugar, plus extra for sprinkling on top
• 1/2 tsp ground cayenne pepper, or to taste
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 Tbs soy sauce
• EVOO for drizzling

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400°F. Line a baking sheet with foil sprayed with nonstick spray, or a silicon baking liner.

De-seed and cut the squash into slices about 1/4 inch thick. Use a sharp knife and be careful. These guys can be slippery and unstable.

Combine all the dry ingredients in a medium bowl. Toss the squash slices in this mixture until well coated. Add the soy sauce and toss well again.

Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and sprinkle a little more brown sugar over the top.

Bake in the preheated oven for 15 minutes, then turn over. If needed, drizzle with more oil and sprinkle more sugar (if desired) over the top, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.

PS You can eat the cooked skin of a kabocha squash.