A delightful roasted kabocha squash recipe with a blend of spices for a flavorful side dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect roasted texture.
Cut the kabocha squash into wedges and remove the seeds.
Use a sharp knife to make cutting the squash easier and safer.
Grind the cumin seeds, bay leaf, and paprika in a spice grinder until fine. Mix in the brown sugar and sea salt.
Grinding the spices fresh enhances their aroma and flavor.
Toss the squash wedges with olive oil and the spice blend in a mixing bowl until evenly coated.
Ensure each piece of squash is well coated for maximum flavor.
Arrange the squash wedges on a baking sheet in a single layer and roast in the oven for 25 minutes or until tender.
Flip the squash halfway through roasting for even caramelization.
Serve the roasted squash warm, garnished with fresh herbs if desired.
Serve immediately for the best texture and flavor.
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