Roasted Winter Squash Slices
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 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.
Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon caraway seeds
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- A pinch of cayenne pepper
- 2 1/2-pound winter squash, such as kabocha
- 2 teaspoons extra-virgin olive oil
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Instructions
- 1. Preheat the oven to 400°F.
- 2. 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.
- 3. 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.
- 4. 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) .
- 5. Arrange cut side down on a heavy baking sheet.
- 6. Bake, turning once, for 30 minutes, or until the squash is tender and golden.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
