Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Recipe

Shao Z.
Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Recipe
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  • Yield:Serves 4
  • Active time:5 minutes
  • Total time:30 minutes
This recipe appears in:
Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

[Photograph: Shao Z]

Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend.

Note: Shichimi togarashi is a Japanese seven spice blend. It can be found in Asian markets or purchased online.

House - Shichimi Togarashi - Japanese Mixed Chili Pepper 0.63 Oz

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Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

Shao Z.
Contributor

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 keep myself entertained. That’s how my love for food started and it continues to grow.

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