Roasted Kabocha Squash with Cumin Salt

Ingredients for Roasted Kabocha Squash with Cumin Salt

• 1 teaspoon cumin seeds,toasted 1 minute in a dry skillet

• 1 bay leaf

• 1/4 teaspoons smoked paprika (pimenton) or regular paprika

• 2 teaspoons packed brown sugar

• 1 teaspoon sea salt

• 1 kabocha squash (about 1.1kg), partially peeled, seeded, cut into 1-inch chunks

• 1 tablespoon olive oil

How to make Roasted Kabocha Squash with Cumin Salt

Heat oven to 191°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.