The Hell's Kitchen Cookbook by Hell's Kitchen

Author:Hell's Kitchen
Language: eng
Format: epub
Publisher: Grand Central Publishing
Published: 2015-10-05T16:00:00+00:00

FOR THE ROASTED KABOCHA

ADJUST two racks in your oven, one in the upper third, one in the bottom, and preheat the oven to 450°F.

IN a small dry sauté pan, toast the cumin seeds over medium heat until fragrant, about 1 minute. Transfer the seeds to a spice grinder or mortar and pestle and crush. Transfer to a small bowl, add the olive oil, and mix to combine. Cut the kabocha squash in half and scoop out the seeds with a spoon. Cut each half into 12 slices. Lay the squash on a parchment-lined rimmed baking sheet and season with salt and pepper. Drizzle with the cumin oil, tossing to coat.

PLACE the pan on the upper rack and roast the squash, 20–25 minutes. Turn slices over and continue roasting 10–15 minutes more until the squash is soft. Remove from the oven and keep warm.

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