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

[Photograph: Shao Z]

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

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

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

Procedures

  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.

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