Roasted Kabocha Squash With Cumin Salt - cooking recipe

Ingredients

1 teaspoon cumin seed, toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or 1/4 teaspoon regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash, partially peeled, seeded, cut into 1-inch chunks (about 2 1/2 pounds)
1 tablespoon olive oil

Preparation

Heat oven to 375\u00b0F
Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside.
Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.