5 roasted kabocha squash brown Recipes

kabocha squash, light brown sugar (plus more for sprinkling ), cayenne (or hot chili powder), cumin, cinnamon, nutmeg, salt, soy sauce, sesame oil

cumin seeds ,toasted 1 minute in a dry skillet, bay leaf, smoked paprika (pimenton) or regular paprika, brown sugar, sea salt, kabocha squash (about 2 1/2 lb), partially peeled, seeded, cut into 1-inch chunks, olive oil

kabocha or buttercup squash (about 2 lb), seeded and cut into 1-inch-thick wedges, head cauliflower, sliced into florets, ginger, peeled and thinly sliced, kosher salt, snow peas (about 8 oz), coriander seeds, crushed, toasted sesame oil, chickpeas, drained and rinsed, unsalted butter, scallions, thinly sliced, freshly ground pepper, cooked brown rice , for serving (optional), sliced fresh mint, toasted sesame seeds, for garnish

evoo, butter, puree of chipotle in adobo , medium to spicy heat level (freeze the remainder in a plastic baggie), ground coriander , 1/3 palmful, ground cumin , 1/3 palmful, paprika , 1/3 palmful, garlic, chopped, onions, chopped, crisp apple, peeled and chopped, ginger root, finely chopped or grated, a little freshly grated nutmeg, a pinch of ground cinnamon, salt and freshly ground black pepper, chicken stock, plus extra to reheat, honey, kabocha , butternut squash or pumpkin, peeled and chopped (or leftover roasted), organic carrots, peeled and chopped, sweet potatoes, peeled and chopped, lemon or orange juice, crumbled browned mexican chorizo, chopped red onions or scallions, toasted pumpkin seeds, creme fraiche, shredded smoked cheddar or smoked gouda, chopped fresh parsley or cilantro