Savory and Spicy Roast Kabocha Squash

Fall is here and it is the perfect time for winter squash dishes. Squash pairs well with everything from fish and seafood to heartier dishes like beef or pork. One of our favorite things about squash is how easy it is to cook. Clean and cut it up, add a little oil and seasonings and then bake! It cooks up in about 30 minutes!
There are many varieties of winter squash including acorn, delicata, butternut, honeynut, pumpkin and more. This recipe will work on all squash. However, our favorite squash is Japanese kabocha, sometimes called Japanese pumpkin.
The best selection of squash can be found at our local certified farmers markets. Both green and orange skinned kabocha squash can be found at our markets. Both have orange flesh but the orange skinned variety tends to be sweeter. The skin on kabocha squash is also thin enough to be cooked and eaten. If you use another variety, you may need to peel it.
This variety of squash can be held for a month or more after purchase. Buying at a certified farmers market ensures you are getting a fresher squash that hasn’t already been sitting around for an extended period of time. Keep it in a cool dry place and it’s ready when you need a side dish.
Our farmers markets also have other ingredients you need for this dish. This includes farm direct olive oil and a wide selection of herbs. This dish calls for thyme but feel free to substitute herbs of your choice. We like the use of cayenne pepper in this dish. Adjust the quantity added as needed for your tastes or exclude it entirely.
The Old Town Newhall Farmers Market operates every Saturday from 8:30 until 1pm in the parking lot of the Old Town Newhall library. The Valencia Farmers Market operates behind Magic Mountain every Sunday from 8:30 until 1pm on the corner of Magic Mountain Parkway and Navigation Avenue. The Canyon Country Farmers Market operates every Wednesday from 4pm until 8pm in the parking lot of the Canyon Country Community Center. All markets are certified farmers markets and operate year round, rain or shine. The markets can be found on Facebook, Instagram or the web.

INGREDIENTS
1 Kabocha Squash
2 TB Olive Oil
1 TB Soy Sauce
1 tsp Ground Cumin
½ tsp Salt
½ tsp Cayenne Pepper
Fresh Thyme

INSTRUCTIONS
1. Preheat the over to 425 degrees.
2. Place squash into oven on baking sheet and bake for 10 minutes then remove from oven. This will make the squash easier to slice.
3. Remove from oven and slice off top and bottom of squash.
4. Cut squash in half and remove seeds.
5. Slice squash as desired. Cut into cubes or cut into thin wedges. Whichever you choose, keep the slice thickness consistent so everything cooks evenly.
6. Place cut squash into a baking dish. Add all remaining ingredients (except thyme) and mix well. Top with a sprinkling of fresh thyme.
7. Bake for 15 minutes then stir. Continue cooking another 10-15 minutes until squash is tender and just starting to brown. Remove from over and serve.

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