2. In a small bowl, combine 1 teaspoon each ground coriander and sweet paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon caraway seeds, 3/4 teaspoon salt, 1/2 teaspoon sugar, and a pinch of cayenne pepper.
3. Cut off the ends of a 2 1/2-pound winter squash, such as kabocha; cut in half and scoop out the seeds; cut each half into 6 slices about 2 inches thick.
4. Using a lightly dampened brush, brush the flesh with 2 teaspoons extra-virgin olive oil and sprinkle with 4 teaspoons of the spice mix (or simply with salt and pepper).
5. Arrange cut side down on a heavy baking sheet.
6. Bake, turning once, for 30 minutes, or until the squash is tender and golden.
Excerpted from A New Way To Cook by Sally Schneider (Artisan, 2001). © 2001 by Sally Schneider.
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