Savory Cumin-Spiced Roasted Kabocha Squash
Embrace the flavors of autumn with this delightful Savory Cumin-Spiced Roasted Kabocha Squash recipe. Combining the natural sweetness of kabocha squash with the warm, earthy tones of cumin and a hint of smokiness from paprika, this dish transforms a humble vegetable into a star side dish. Perfect for holiday gatherings or cozy family dinners, the cumin salt enhances not just this squash, but pairs beautifully with meats, fish, or even sprinkled over cheeses. This easy-to-follow recipe makes four servings and is sure to impress your loved ones with its vibrant colors and rich flavors.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
cumin seed
1 teaspoon (toasted in a dry skillet for 1 minute)
bay leaf
1 (used whole)
smoked paprika
1/4 teaspoon (or regular paprika)
brown sugar
2 teaspoons (packed)
sea salt
1 teaspoon (used as is)
kabocha squash
1 (partially peeled, seeded, cut into 1-inch chunks (about 2.5 pounds))
olive oil
1 tablespoon (used as is)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a dry skillet, toast the cumin seeds over medium heat for about 1 minute until fragrant. Remove from heat and let cool slightly.
3
In a spice mill or clean coffee grinder, combine the toasted cumin seeds with the bay leaf and smoked paprika, and grind until you achieve a coarse powder.
4
Add the packed brown sugar and sea salt to the spice blend and pulse briefly to mix well. Set this flavorful cumin mixture aside.
5
Prepare the kabocha squash by partially peeling it, removing the seeds, and cutting it into 1-inch chunks (you should have about 2.5 pounds).
6
In a large mixing bowl, toss the squash chunks with the olive oil until well-coated.
7
Sprinkle the cumin mixture over the squash and toss again to ensure an even coating.
8
Spread the seasoned squash evenly on two baking sheets in a single layer.
9
Roast in the preheated oven for about 25 minutes, or until the squash is tender and lightly caramelized, stirring halfway through to ensure even cooking.
10
Once done, remove from the oven and let cool slightly before serving. Enjoy as a side dish, or use the cumin salt on meats or fish to elevate your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable in this recipe?
The main vegetable used is kabocha squash.
What is the required oven temperature for roasting?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How long does the squash need to roast?
Roast the squash for approximately 25 minutes or until it is tender.
Do I need to fully peel the kabocha squash?
No, the instructions suggest partially peeling the squash.
What size should the squash chunks be?
The squash should be cut into 1-inch chunks.
How do I prepare the cumin seeds?
Toast the cumin seeds in a dry skillet over medium heat for about 1 minute until fragrant.
What spices are included in the spice mixture?
The mixture includes toasted cumin seeds, a bay leaf, and smoked paprika.
Can I substitute smoked paprika?
Yes, you can use regular paprika if you do not have smoked paprika.
How many servings does this recipe provide?
This recipe is designed to make four servings.
What kind of oil is used for coating?
The recipe uses one tablespoon of olive oil.
Is it necessary to remove the seeds from the squash?
Yes, you should remove the seeds before cutting the squash into chunks.
What equipment is needed to grind the spices?
You can use a spice mill or a clean coffee grinder to achieve a coarse powder.
When is the brown sugar added?
Add the packed brown sugar to the spice blend after grinding the initial spices and pulse briefly.
What is the total weight of the squash needed?
You should have about 2.5 pounds of prepared chunks from one kabocha squash.
How should the squash be arranged for roasting?
Spread the seasoned squash evenly on two baking sheets in a single layer.
Do I need to stir the squash while it is in the oven?
Yes, stir the squash halfway through the roasting process to ensure even cooking.
What are the primary flavors of this dish?
The dish features natural sweetness, earthy cumin tones, and a hint of smokiness.
Is this recipe suitable for a vegetarian diet?
Yes, this roasted kabocha squash is tagged as a vegetarian recipe.
Can the leftover cumin salt be used for other foods?
Yes, it pairs beautifully with meats, fish, or sprinkled over cheeses.
What texture should the ground spices have?
The cumin seeds, bay leaf, and paprika should be ground until they form a coarse powder.
For what occasions is this dish recommended?
It is perfect for holiday gatherings or cozy family dinners.
How many ingredients are required in total?
The recipe requires a total of 7 ingredients.
What is the final step after removing the squash from the oven?
Let the squash cool slightly before serving it as a side dish.
How do I ensure the squash is well-coated in oil?
Toss the chunks in a large mixing bowl with olive oil until every piece is well-coated.
How long should the toasted cumin seeds cool?
Let them cool slightly before combining them with the bay leaf for grinding.
How is the bay leaf used in the recipe?
The bay leaf is ground into the spice mixture along with the cumin and paprika.
Is this dish considered a whole food recipe?
Yes, it is categorized under whole food and healthy recipe tags.
What is the purpose of pulsing the mixture with sugar and salt?
Pulsing briefly ensures the sugar and salt are well mixed into the flavorful cumin mixture.
What specific type of salt is recommended?
The recipe calls for one teaspoon of sea salt.
Is this recipe easy to follow?
Yes, it is described as an easy-to-follow recipe that produces impressive results.