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

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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.

Recipe Facts

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Active: 5 mins
Total: 30 mins
Serves: 4 servings

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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)
  • Kosher salt

Directions

  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. 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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