Best 4 Roasted Kabocha Squash With Cumin Salt Recipes
**Roasted Kabocha Squash with Cumin Salt: A Delightful Side Dish with a Twist**
Kabocha squash, a Japanese winter squash variety, takes center stage in this delectable roasted vegetable dish. Its naturally sweet and nutty flavor pairs perfectly with the earthy and warm notes of cumin salt. This easy-to-make recipe yields tender-on-the-inside, slightly caramelized-on-the-outside squash wedges that are perfect as a side dish or even as a vegetarian main course. Additionally, the article includes a comprehensive guide to roasting various types of squash, offering tips and tricks for achieving the perfect roast every time. Discover how to transform butternut squash, acorn squash, and more into delectable roasted treats, whether you prefer a sweet or savory flavor profile. Elevate your next meal with the vibrant colors and delicious flavors of roasted squash.
ROASTED KABOCHA SQUASH WITH CUMIN SALT
Provided by Peter Hoffman
Categories Side Thanksgiving Quick & Easy Spice Squash Fall Healthy Vegan Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 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.
MAPLE-ROASTED KABOCHA SQUASH
Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
ROASTED KABOCHA SQUASH WITH CUMIN SALT
A simple and delicious autumnal recipe from Self Magazine (September 2008). The cumin salt tastes great on any meat or fish, or even on cheese.
Provided by blucoat
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 40.9, Fat 3.5, SaturatedFat 0.5, Sodium 583.3, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 0.1
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
Tips:
- Choose the right squash: Look for kabocha squash that is firm and heavy for its size, with a deep green color and smooth skin.
- Cut the squash properly: Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and pulp, then cut the squash into 1-inch thick slices.
- Season the squash well: Before roasting, toss the squash slices with olive oil, cumin, salt, and pepper. You can also add other spices, such as paprika, chili powder, or garlic powder.
- Roast the squash at a high temperature: This will help to caramelize the squash and give it a slightly crispy exterior. Roast the squash at 425 degrees Fahrenheit for 20-25 minutes, or until it is tender and slightly browned.
- Serve the squash immediately: Roasted kabocha squash is best served warm, so make sure to eat it as soon as it is done roasting.
Conclusion:
Roasted kabocha squash with cumin salt is a simple and delicious side dish that is perfect for fall. The squash is roasted until tender and slightly caramelized, and the cumin salt adds a savory and smoky flavor. This dish is also a good source of vitamins A and C, making it a healthy addition to your diet.
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