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
1/2 tsp baking soda or powder
1 T milk
This recipe modified from