This Roasted Kabocha Squash with Warm Spices Recipe is absolutely delicious!
The fall season is filled with so may beautiful squashes. I love cooking with all the different squashes. A favorite squash of mine is the Kabocha squash, also called Japanese Pumpkin. It is a beautiful squash with brilliant gold-orange flesh.
This delicious and very easy-to-make squash recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes.
- 1 small to medium-size Kabocha squash*
- 3 tablespoons dark brown sugar
- 1/4 teaspoon cayenne pepper (or to your taste)
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon cinnamon, ground
- 1/2 teaspoon cumin, ground
- 3/4 teaspoon sea salt or coarse salt
- 1 tablespoon soy sauce, low-sodium
- Walnut oil to drizzle over the squash slices
- Raw sugar to sprinkle over the squash slices
Preheat oven to 400 degrees F. Line a baking sheet with a silicon baking liner or parchment paper.
Using a sharp knife on a stable surface, split open the squash; remove all seeds and either discard or toast in the oven. Learn How to Toast Squash and Pumpkin Seeds. Cut the squash halves into 1/4-inch thick slices.
In a large re-sealable plastic bag, place the squash slices. Add brown sugar, cayenne pepper, nutmeg, cinnamon, cumin, and salt. Shake until all the squash slices are well coated. Add the soy sauce and shake again.
Spread the coated squash slices in a single layer on the prepared baking sheet. Drizzle with the walnut oil and sprinkle the raw sugar over the top.
Place the baking sheet with the prepared squash layers in the oven for 15 minutes. Turn the squash slices over and drizzle with a little more walnut and and sprinkle with raw sugar. Bake an additional 15 minutes. Because oven temperature can differ, keep an eye on the squash.
Remove from oven and serve hot.
Makes 4 to 5 servings as a side dish.
* Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type. This squash has a green, bluish-gray or a deep orange skin. The flesh is deep yellow. Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work. Photo from Melissa's Produce.