This is the giant kabocha space ship that sat on my counter for days and begged "eat me!"
And so . . . I did. Today's recipe was inspired by a recipe in Self magazine, 2008. I maintain that you could slather a kabocha in paint thinner and it would still be delicious. But that's just me.
The first step is to slay your kabocha squash. This is where a good knife is just as important as it is dangerous. Just close your eyes and tell me when it's over.
|i don't wanna!|
It's really not that bad, but does take some elbow grease. Good thing i'm ripped. (?)
Cumin Spiced Roasted Kabocha
1 WW PP+ per cup of squash
- The hugest kabocha you can find, or two small, insides scooped out, peeled, and sliced
- 1 tbsp EVOO
- 1 bay leaf
- 1 tsp cumin
- 1 tsp sea salt
- 2 tsp brown sugar
- 1/4 tsp paprika - any kind
- Preheat oven to 375
- Toss kabocha in EVOO
- In a spice grinder or in a mortar and pestel, crush bay leaf with sea salt
- Combine sea salt/bay mixture with cumin, sugar and paprika
- Sprinkle over oiled kabocha and toss until coated all over
- Spread on a baking sheet and bake for one hour, or until edges are golden and kabocha is soft
- You won't be able to flip the kabocha, so don't try - it doesn't get crispy. Just tender and delish.
The cumin flavor is not overpowering and the balance of sugar and salt is perfecto. Kabocha is already sweet, but the brown sugar really complements the natural sweetness and doesn't compete with it. Also, this whole bay leaf/sea salt business is a winner and will likely find its way into my kitchen again.
If you need an awesome recipe to go with the kabocha, you will have to come back in a couple days! It's finals season in lauren land, so naturally i'm procrastinating by doing everything BUT studying. What the heck is that about? Off for a bike ride ...