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Roasted Winter Squash Slices
This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.
Excerpted from A New Way To Cook by Sally Schneider (Artisan, 2001). © 2001 by Sally Schneider.
Serves 4
When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces. Although the squash is delicious seasoned with only salt and pepper, I like to rub the slices with this Tunisian-inspired spice mix.
Preheat the oven to 400°F. In a small bowl, combine 1 teaspoon each ground coriander and sweet paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon caraway seeds, 3/4 teaspoon salt, 1/2 teaspoon sugar, and a pinch of cayenne pepper.
Cut off the ends of a 2 1/2-pound winter squash, such as kabocha; cut in half and scoop out the seeds; cut each half into 6 slices about 2 inches thick. Using a lightly dampened brush, brush the flesh with 2 teaspoons extra-virgin olive oil and sprinkle with 4 teaspoons of the spice mix (or simply with salt and pepper). Arrange cut side down on a heavy baking sheet. Bake, turning once, for 30 minutes, or until the squash is tender and golden.
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