Roasted Kabocha Squash with Cumin Salt
['1 teaspoon cumin seeds,toasted 1 minute in a dry skillet', '1 bay leaf', '1/4 teaspoon smoked paprika (pimenton) or regular paprika', '2 teaspoons packed brown sugar', '1 teaspoon sea salt', '1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks', '1 tablespoon olive oil']
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.
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