Note: Shichimi togarashi is a Japanese seven spice blend. It can be found in Asian markets or purchased online.
About the Author: I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to cure after school snack attacks and a way to keep myself entertain. That's how my love for food and cooking started, and it continues to grow. I blog at friedwontons4u.com and I am on twitter @friedwontons4u.
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Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi
About This Recipe
|Active time:||5 minutes|
|Total time:||30 minutes|
|This recipe appears in:||Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi|
- 1 large skin-on kabocha squash, seeded and cut into 1 inch cubes (about 2 pounds)
- 1 tablespoon soy sauce
- 2 tablespoon butter
- 1/2 teaspoon shichimi togarashi (see note above)
- Kosher salt
Adjust oven rack to center position and preheat oven to 400°F. In a small saucepan or microwaveable bowl, combine soy sauce and butter and heat until melted. Place squash in a large bowl and drizzle with soy sauce/butter mixture and togarashi.
Spread squash on a parchment-lined rimmed baking sheet and transfer to oven. Roast until tender and starting to brown gently, 20 to 25 minutes. Season to taste with salt (if necessary) and serve immediately.