Roasted Winter Squash with Cinnamon and Nutmeg
One of my favorite ways to prepare sweeter squashes like kabocha and butternut is oven roasting because it brings out their sweetness and is soooo delicious! I just got a big kabocha squash from my garden so I tried roasting with cinnamon and nutmeg since those spices are a nice complement to squash. The touch of cayenne gives it a little bite but is optional :)
Besides kabocha and butternut, squashes like acorn, delicata or anything on the sweet end would work well.
Roasted Winter Squash with Cinnamon and Nutmeg
One of my favorite ways to prepare sweeter squashes like kabocha and butternut is oven roasting because it brings out their sweetness and is soooo delicious! I just got a big kabocha squash from my garden so I tried roasting with cinnamon and nutmeg since those spices are a nice complement to squash. The touch of cayenne gives it a little bite but is optional :)
Besides kabocha and butternut, squashes like acorn, delicata or anything on the sweet end would work well.
Cooking Instructions
- 1
This is the size of my half piece of kabocha squash, about 800 g.
- 2
Preheat oven to 200C/400F. Cut into 2-3 cm cubes (1 inch) and place in a baking try or on a baking sheet.
- 3
Sprinkle with olive oil, spices and salt. Toss to distribute the salt & spices evenly.
- 4
Bake for about 40 minutes total. Turn half way through baking to help all sides bake evenly.
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