Roasted Kabocha Squash with Cumin SaltYunhee Kim
Use this flavor-enhancing salt on any meat or fish, or even on cheese.
Recipe information
Yield
Makes 4 servings
Ingredients
1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil
Preparation
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
Per serving: 134 calories
3.8 g fat (0.6 g saturated)
26.1 g carbs
4.4 g fiber
2.8 g protein
#### Nutritional analysis provided by Self
