16 October 2010

Sweet & Spicy Roasted Kabocha Squash and Tofu recipe

According to Wikipedia, the kabocha squash was introduced to Japan by Portuguese sailors in 1541, who brought it with them from Cambodia. The Portuguese name for the squash, Cambodia abóbora, was shortened by the Japanese to kabocha.

Sorry I didn't take a picture of the finished dish, on the other hand it wasn't super attractive, though tasty.


1 small kabocha squash
medium or firm tofu cut into slabs at least 1/2" thick
3 T brown sugar
1/2 t ground cumin
1/4-1/2 t ground cayenne pepper
1/4 t cinnamon
1/4 t nutmeg
1/4 t salt
1-2 T soy sauce
Oil for drizzling

Preheat the oven to 400°F.

De-seed and cut the squash into slices about 1/4-1/2 inch thick. (After cutting the squash in half, it's easier to cut from the inside, on a stable surface, and be careful!)

Combine the dry ingredients in a big bowl. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Toss the tofu separately.

Spread the slices in a single layer on the baking sheet and drizzle with oil. Bake for 15 minutes, then turn over, drizzle again and bake for 10-15 more minutes.

Serve hot or at room temperature. You can eat the squash peel.

This is my version of this recipe:

With leftovers, make pancakes:

These pancakes are yummy.

put in a blender:
1 c chopped roasted kabocha squash
2 eggs
1/2 tsp baking soda or powder
dash cinnamon
1 T milk

This recipe modified from

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