Use this flavor-enhancing salt on any meat or fish, or even on cheese.
Ingredients
Makes 4 servings
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.
Nutrition Per Serving
How would you rate Roasted Kabocha Squash with Cumin Salt?
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Reviews (28)
Back to TopGood, not superb. I upped the spices by 50% except for the brown sugar, but otherwise made it as written.
jsbjk
Winnetka, IL
2/25/2019
I followed others' advice: covered with foil for the first half of baking and took off all the skin. I cut the brown sugar in half before baking, but added the rest in after tasting the squash when it came out of the oven. The squash I used was very large.
Anonymous
St. Paul
10/14/2018
This was delicious! My husband always balks at winter squash but this one was a winner. I doubled the spices and baked the squash about 10 minutes longer than specified. It came out carmelized and totally tender. For those people who felt the recipe was too sweet - the solution is to cut the squash into larger pieces.
nangrowsgardens
Southern California
1/30/2015
The only thing I changed about this recipe is that I drizzled some maple syrup on top and stuck it back in the oven for five more minutes. My whole family loved it.
InspiredChef
Briarcliff Manor, NY
12/28/2014
Loved the squash. Thought the cumin was too overpowering, so I added some Old Bay seasoning which balanced things out well. Drizzled a little butter over the final product which was delightful!
feldercreative
Columbus, OH and Sonoma, CA
11/2/2014
这个真的很好吃!我省略了糖和削减back the salt to a little less than 1/2 tsp. I also roasted the squash about 10 minutes longer than the recipe suggested, which helped it soften up more and become sweeter. I might increase the quantity of spices next time.
tmc712
California
8/11/2013
I didn't like not peeling it all and my end result was a touch burnt and really dried out.
lola0706
Montreal
3/9/2012
This was fabulous, but I did change the cooking method a bit. The first 15 minutes of roasting was done with foil draped loosely over the squash. When I checked at 15 minutes, I thought the squash was still a little hard (I cut it into larger chunks than instructed), so I poured about a cup of water into the jelly roll pan, draped the foil over, and roasted 15 minutes more. I removed the foil and -- my addition -- drizzled 1/3 stick melted butter over the squash and cooked it uncovered for 15 minutes more. The result was moist, creamy, slightly caramelized on the edges, and delicious. I served it with an earthy dish of farro and mushrooms. I used Spanish smoked paprika (dulce), a fresh bay leaf from my tree, and more cumin seeds than we're called for. I didn't find it bland at all, but if you want it more piquant I would suggest sprinkling with Japanese red pepper after cooking. highly recommended!
Choosy_vegetarian
california
11/5/2011
Like the seasonings, like the smell, but the finished dish is just not doing it for me -- has a complex and umami-rich flavor, but there's something missing. Also, while I like the idea of being able to eat squash skin, the texture of it is not a plus, at least in the particular batch I made.
Anonymous
1/9/2011
Quick, easy and addictive. I used half the sugar since squash is quite sweet on its own, and toasted a few coriander seeds with the cumin. Delish! Next time I'll try a pinch of cayenne.
Cdnclv
Marin, CA
12/4/2010
I found this to be too dry. I even added more olive oil during the cooking. I've never made kabocha before but I've had it in restaurants and never noticed it being drier than any other squash. The spices were good so maybe I'll try it with another squash.
susanc_h
los angeles
2/4/2010
I used pumpkin instead of squash and it was delicious. Great as an accompaniment to the tomatillo chicken with pumpkin seeds shown in the picture.
jfain
Columbus, OH
12/19/2009
We like squash, and cook it often... especially butternut squash. I was intrigued with the cumin and paprika. But this recipe was too sweet. Cut down the ratio of the brown sugar to the other spices. Which, I tried a bit initially when I made this... and it was still too sweet, and killed the flavor of the squash.
Anonymous
san Francisco
10/26/2009
This is really, really, really good. Because it is roasted this way, it is dry enough to be a finger food (or toothpick food) for a party. Guests comment that it is such a tasty and novel way to eat squash. Have done this with both Kabocha and Danish/Acorn squash and the Kabocha is better because it's drier, holds its shape better and is meatier. The hardest part is peeling and cutting the squash. My trick is using a cheese plane rather than a peeler. The kind of cheese plane I am talking about is the kind the Dutch folk use for soft cheese. Instead of looking like a spatula, it looks more like a peeler. It is a T-shape. It just has a sharper blade for cutting tough squash skin and it has saved me much hassle.
gvbnews
Seattle WA
4/15/2009
Most of the reviews for this particular dish are so bizarre and seem to have not a lot to do with the actual recipe. I don't get it. That said, I think this recipe was okay. Nothing really special, but also not bad. I'd love to find a really good recipe for this squash as I think there's a lot of potential for making a really incredible Kabocha squash dish.
SeattleLee
12/27/2008
