Sweet and Spicy Squash

Malinda Coletta

By
@Professorchef

Most recipes out there for using winter squash seem to involve pureeing them, but I rather like them when they are in chunks or slices. This roasted squash has a sweet, spicy and salty glaze of sorts on them, which brings out the dense sweetness of the fruit. Cut into fairly thin slices like this, it makes interesting finger food. You can vary the sugar and spice to your taste, though too much of either may overwhelm it.

I used kabocha-type squash for this, though butternut should work too. You will need a dense, starchy and sweet squash


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Ingredients

1/2 medium
kabocha squash (or butternut)
3 Tbsp
light brown sugar
1/2 tsp
cayenne pepper
1/2 tsp
cumin
1/4 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
salt
1 Tbsp
soy sauce

Directions Step-By-Step

1
Preheat the oven to 400°F. Line a baking sheet or two with tin foil, silicon baking liner or parchment paper.
2
De-seed and cut the squash into slices about 1/2 inch or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
3
Combine all the dry ingredients add Soy sauce. using your fingers coat squash slices in this until thoroughly covered with mix.
4
Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy