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Thursday, October 01, 2009

Pan-roasted Kabocha Squash

pan roasted kabocha squash

After the cow-train ride, and seeing Lucy llama, Victor goat and Lenny & Squiggy ducks, and climbing the hay pyramid, and checking out the pumpkins, the only thing left to do was get the farm fresh produce and head home.

And we did.

pan roasted kabocha squashThe Kabocha squash we got was a good size, and I couldn't use it all up for the Orzo in Creamy Kabocha Squash Sauce.

This Pan-roasted Kabocha Squash is very simple, really. But, just wanted to record the recipe anyway as it is quite tasty as a snack or appetizer, by itself.

Simply peel and cut into wedges, toss with oil and spices, and pan-roast (in a grill pan if available) over medium high heat till done. I left mine unattended for a bit as the wee one needed some TLC right away and so some of them got a bit more crispy-dark skin (read: charred) than I intended :)

Now, the spices listed here are usually handy in my spice rack, but, feel free to use whatever is handy - flavor is easily adjustable. Even though it seems like a long list of spices, with some of them having a tendency to overpower, the end result was quite interesting for me. (And yes, I didn't plan on adding all the spices, I just added a little of this and a little of that till it felt right).

If preferred, roast in a 400°F oven, in a single layer till desired doneness.

As a short-cut to cooking time, I microwaved the kabocha squash wedges till part-done and then pan-rosted.

Ingredients
20-24 wedges of peeled, cored Kabocha squash (more if preferred)
2-3 Tbsp olive oil
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp smoked paprika powder
½ tsp cinnamon powder
¼ tsp nutmeg powder
1 tsp dry sage
1 tsp dry oregano
1 tsp thyme
1 Tbsp dry basil
1 Tbsp dry marjoram
salt to taste

Preparation
  1. Par-cook the kabocha squash wedges in microwave
  2. Drain and pat-dry and combine all the rest of the ingredients, toss well, arrange in single layer and roast in a grill pan, or just any pan; flip and roast both sides
  3. Alternately, roast in a 400°F oven till fully done
  4. Serve warm as a side, or even an appetizer. (I used the leftovers as a side for my favorite pepper rasam and rice meal for lunch the next day)

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