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.