Roasted Kabocha Squash with Cumin Salt

Roasted Kabocha Squash with Cumin Salt

INGREDIENTS

• 1 teaspoon cumin seeds, toasted 1 minute in a dry skillet
• 1 bay leaf
• 1/4 teaspoon smoked 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

DIRECTIONS

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.

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