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

Name: Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Recipe
Ingredients: 1 large skin-on kabocha squash, seeded and cut into 1 inch cubes (about 2 pounds; 907g)); 1 tablespoon (15 ml)soy sauce; 2 tablespoon (28g) butter; 1/2 teaspoon shichimi togarashi (see note); Kosher salt

www.seriouseats.com

Your recipes

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

Ingredients

Remove All · Remove Spices · Remove Staples

1 large skin-on kabocha squash, seeded and cut into 1 inch cubes (about 2 pounds; 907 grams))1 tablespoon (15 ml)soy sauce2 tablespoon (28 grams) butter1/2 teaspoon shichimi togarashi (see note)Kosher salt

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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 the squash in an even layer on a parchment-lined, rimmed baking sheet. Make sure there is a bit of space between each piece so that they can brown and cook evenly from all sides. Transfer to oven and roast until tender and starting to brown gently, 20 to 25 minutes. Season to taste with salt (if necessary) and serve immediately.