Welcome back!  Today, we have a delicious holiday side: Roasted and Spiced Kabocha! This is a simple pumpkin dish that brings both the sweet and savory undertones of the kabocha through a complex blend of spices. Adding the pecans and cranberries on top of that brings forth even more flavor and texture. Pair it with some roast beef, holiday ham, or even seafood like lobster, and you’ll have a great meal for the holiday season! Roasted and Spiced Kabocha Ingredients: 2 pounds kabocha, peeled (optionally) and cubed 1/2 cup pecans, broken into pieces 1/4 cup dried cranberries 2 tablespoons olive oil Salt to taste Spice mix: 2 tablespoons brown sugar 1/2 teaspoon ground cumin  1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon allspice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: Season the cubed kabocha with 1 tablespoon of olive oil and salt, and bake at 400°F for 15-20 minutes. Mix together the brown