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

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



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

Rate & Comment


  • 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


  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.

This Recipe Appears In