Kabocha Squash

Preheat oven to 400º and line a baking sheet with aluminum foil. Halve squash and scoop out the pulp and seeds. (Seeds can be rinsed and reserved for another use, such as for roasting.) Cut squash into 1 ½” half-moon slices and transfer to prepared baking sheet. Drizzle with oil and season to taste with salt and pepper. Toss to coat, and spread slices into one layer. Roast squash, flipping slices halfway through, until tender and beginning to brown, 30 to 35 minutes. Meanwhile, in a small saucepan over medium-low heat, melt butter and cook until foam subsides. Continue to cook, stirring constantly, until milk solids have turned brown and butter smells like caramel, 2 to 3 minutes. Immediately remove butter from heat and stir in soy sauce and maple syrup. Stir for about 20 seconds until thoroughly combined and slightly cooled. Return sauce over medium heat, bring to a simmer, and cook for 1 to 2 minutes, or until just slightly thickened. Transfer squash to a platter. Drizzle with maple soy brown butter to serve.