Ingredients
* 1 tsp cumin seeds,toasted 1 minute in a dry skillet
* 1/4 tsp smoked paprika (pimenton) or regular paprika
* 2 tsp packed brown sugar
* 1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
Directions
1.
Heat oven to 375°F. 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.
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