Roasted Kabocha Squash With Cumin Salt Japanese cooking recipe


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Ingredients
1 teaspoon cumin seed, 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, partially peeled, seeded, cut into 1-inch chunks (about 2 1/2 pounds)
1 tablespoon olive oil

Directions
1Heat oven to 375°F
2Combine 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.
3Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

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