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Sweet and Spicy Roasted Kabocha (or Butternut) Squash Recipe

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This recipe for Sweet and Spicy Roasted Kabocha (or Butternut) Squash is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Small to medium sized kabocha squash
3 T light brown sugar, plus a little more for sprinkling
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 T tamari
Oil for drizzling - toasted sesame seed or walnut oil is preferred
Directions:
Directions:
Preheat oven to 400. Line a baking
sheet or two with silicon baking liner or parchment paper.

Cut the squash, de-seed and peel.
Cut into slices about 1/4-1/2 inch thick. (Use a sturdy knife on a stable surface and be careful.)

Combine all the dry ingredients. Toss the squash slices in mixture until thoroughly coated.

Add the soy sauce and toss well again.

Spread the slices in a single layer on the baking sheet.

Drizzle them with the oil and optionally sprinkle more sugar on them.

Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.

 

 

 

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