Roasted Kabocha Squash with Cumin Salt

Roasted Kabocha Squash with Cumin Salt
Photo by Yunhee Kim


  • 2 teaspoons packed brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 kabocha squash
  • 1 bay leaf
  • ¼ teaspoon smoked paprika (pimenton)
  • 1 teaspoon sea salt

Heat oven to 375°F. 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.

View full recipe at Epicurious


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