Sweet and Spicy Roasted Kabocha

I have been reading about kabocha in so many places, and yet when I went to the produce market, it was no where to be found. But I picked up a green pumpkin shaped squash that looked similar, and was labeled “Abobora Japanese Squash”. A little Internet research revealed this article, which explains how the names evolved, and leads me to believe that indeed, I did buy a kabocha. Actually, I bought half of one, so I wouldn’t have to try to hack it open.

I decided to try this recipe for sweet and spicy roasted kabocha, and it was incredible. I used sugar, chili powder, cinnamon, and cumin, with a dash of salt, and it was a great blend of spices, topped off with a splash of soy sauce. Once the pieces were coated with this mixture, I drizzled them with canola oil, and roasted them in the oven at 400F. There’s no need to peel the squash, the skin was perfectly edible after cooking. This was a great recipe, and of course you can tweak the spices to your own taste. Make sure you put this on your list of recipes for the fall!

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