Friday, April 9, 2010

Sweet & Spicy Roast Kabocha

This makes a yummy alternative to roast potatoes or sweet potatoes, with the added benefit that it takes less time to cook and you can eat the peel. Most squash is a pain to peel, and one of the reasons I love kabocha is not having to deal with that. It's also high in beta carotene and iron. Of course, since I've added a bunch of sugar to it I'm not sure how healthy the final product is.

Sweet & Spicy Kabocha Squash:
1 kabocha, deseeded and sliced
grapeseed oil, or other flavourless oil
4 tbsp brown sugar
1 tbsp ground coriander
1/2 tbsp ground cumin
1/2 tbsp szechuan pepper
sprinkle of soy sauce or salt

Preheat oven to 375F/190C and line a baking tray with a silicone sheet or parchment paper. In a bowl drizzle just enough oil to lightly coat the squash slices (or use spray oil). Put the sugar, coriander, cumin, and pepper in a plastic bag and shake to mix. Drop the kabocha slices into the bag a handful at a time and shake to coat in the mixture. Lay the slices on the baking tray and sprinkle a little soy sauce or salt on top. Bake for 15 minutes, then flip the slices over and bake another 10 minutes.


  1. looks mouth is watering.

  2. What does it look like uncut? I have never heard of this squash - or maybe I have always seen it and not known its name? Is it sweet on its own? Is it not watery like most squash? I love the spice mix. You have my curiosity peaked. Where do you buy it?