Servings: 8 / Prep time: 10 mins / Cook time: 25 mins

Roasted squash


  • 2 tbsp Mölli Acapulco Marinade
  • 1 bay leaf
  • 1/4 tsp smoked paprika (pimenton) or regular paprika
  • 2 tsp packed brown sugar
  • 1 tsp sea salt
  • 1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
  • 1 tablespoon olive oil


  1. Heat oven to 375°F. Combine Acapulco marinade with bay leaf and paprika in a blender and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then Acapulco mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes. Serve roasted kabocha squash in a bowl. Provecho!