This recipe appears in:Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi
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.
- 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.