roasted kabocha
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Another riff on kabocha, or Japanese pumpkin. Roasting thin slices makes for a quick side dish or snack food, even as a cold leftover!
Cut the kabocha in half. Seed it and get all the stringy stuff out. Slice into thin 1/4" thick crescents.
Mix all the dry ingredients except sugar very, very well in a bowl. It will be hard to tell because all the spices are the same color, but take the extra few seconds so you don't get undesirable 'cumin bombs' on the kabocha. Add sugar and mix again. Toss slices into the dry rub. Most of it won't stick very well. Drizzle with a very small bit of shoyu and toss again. The shoyu will help the rub stick as well as to add carmelization when roasting. |
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Lay the slices in a single layer either on a silpat or roasting pan. Roast at 400 degrees for 10-15 minutes until the slices start to brown and carmelize. Flip once and if there is any leftover spice/shoyu mix sprinkle it on the flip side. Roast for 10-15 more minutes.
NOTES 1) On cutting kabocha-->Make sure you have a sharp knife and put a lot of 'oomph' into it when you are slicing. I use my favorite 8" chef's knife and since I'm short, I cut on the floor for maximum leverage. 2) Remember, green skin stays on for kabocha. Just remove the stem and belly button. |
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