Sweet & Spicy Roasted Squash

28 Sep 2010

Category: Recipes

This recipe can be made using any variety of squash, it works particularly well with Kabocha or Crown Prince. You can serve it as an accompaniment or just on its own as a quick and tasty snack.


1/2 a medium sized Kabocha or Crown Prince Squash

3 Tbsp of light brown or muscovado sugar (plus more for sprinkling if desired)

1/2 tsp of ground cayenne pepper or hot chilli powder

1/2 tsp of ground cumin

1/4 tsp of ground cinnamon

1/4tsp of ground nutmeg

1/4 tsp of salt

1 lge tbsp of soy sauce

Oil for drizzling


Preheat the oven to 200'C/400'F. Line a baking sheet or 2 with parchment paper.

De-seed and cut the squash into slices about 1/2cm or 1/4 inch thick, leaving the skin on.

Combine all the dry ingredients and toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

Spread the slices in a single layer on the baking sheets and drizzle them with oil (sprinkle on more sugar if desired). Bake in the preheated oven for 15 minutes then turn them over and drizzle more oil (and sprinkle more sugar if using) and bake for an additional 15 minutes.

Serve hot or at room temperature.