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Roasted and Spiced Kabocha

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:

  1. Season the cubed kabocha with 1 tablespoon of olive oil and salt, and bake at 400°F for 15-20 minutes.
  2. Mix together the brown sugar with the spices together.
  3. Combine the kabocha, pecans, cranberries, the spice mix, and another 1 tablespoon of olive oil all together and bake at 350°F for 10 minutes.
As with all of our pumpkin dishes, for which we typically use kabocha, you can use any preferred type of pumpkin or butternut squash. Just be sure your particular pumpkin isn't too soft, and in general, take the consistency in account when cooking it. Otherwise, the same kinds of spices and ingredients will work just great!

-Chefpo
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