Roasted Squash With Sesame Seeds And Cumin Recipes

ROASTED SQUASH SOUP WITH CUMIN

Steps:

• Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil. With a large knife, split the squash in half, then scoop out and reserve the seeds. Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
• Remove any orange fibers from seeds and rinse them under running water. Drain and place on paper towels to dry. Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt. Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes. Remove from the oven and set aside.
• Scoop the flesh from the squash shells and place it in a kettle. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil, lower and simmer, uncovered, for 10 minutes.
• Working in small batches, transfer the soup to the container of a blender and blend until smooth. Return the soup to the pan. Stir in the cream and bring back just to a simmer. Season with salt and pepper to taste and serve garnished with the cumin seeds.

ROASTED SQUASH WITH LEMON-TAHINI SAUCE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
• Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
• Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
• Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

ROASTED DELICATA SQUASH WITH PEANUT, SESAME AND SQUASH SEED DUKKAH

Steps:

• Heat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.
• Place the squash in a large bowl and rinse well, then rub vigorously with a kitchen towel to remove any traces of dirt in the crevices. Transfer to a cutting board and cut each squash in half crosswise, leaving the skin on. Place each half cut-side down, and carefully slice in half lengthwise. Scrape the seeds and surrounding flesh into a medium bowl and set aside.
• Cut the squash quarters into 1/2-inch cubes. In a large bowl, toss the cubes with 1 teaspoon of the salt and 4 tablespoons of the peanut oil. Add the remaining peanut oil to the bowl of squash seeds and toss to coat.
• Line two baking sheets with parchment paper or silicone mats. Arrange the squash cubes in a single layer on one of the sheets; on the other, arrange the squash seeds and press firmly into a single layer, making sure to mash the pockets of squash flesh as flat as possible. Place the cubed squash on the lower rack of oven, and the seeds on the upper rack. Start checking after about 20 minutes. but it can take up to a half-hour for the squash to become tender, the seeds to turn lightly brown and the surrounding flesh to dry. Remove both pans from oven and let cool.
• In a food processor, combine the roasted squash seeds, sesame seeds, peanuts, coriander, cumin, black pepper and the remaining teaspoon of salt. Process until the mixture resembles coarse cornmeal. Transfer the dukkah to a small bowl. When ready to serve, reheat the squash until hot all the way through, 7 to 10 minutes. Toss the hot squash with 4 to 6 tablespoons of the dukkah and serve.

ROASTED KABOCHA SQUASH WITH CUMIN SALT

Steps:

• Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

ROASTED SQUASH SEEDS

Steps:

• Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.

ROASTED SQUASH WITH SESAME SEEDS AND CUMIN

Steps:

• Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
• Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.