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Roasted Kabocha Squash

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Tips

  • Shichimi togarashi is a Japanese seven-spice blend. It can be found at Jungle Jim's International Market in the Japanese section.
  • Kabocha squash is a cross between a sweet potato and a pumpkin.
  • Use in soups, sushi, and tempura dishes. Try it braised with tofu, miso, and ginger, or in other hot pot dishes.
  • Pairs well with brown sugar, butter, maple, apples, and bacon.

Ingredients (serves 4)

  • 1 large kabocha squash (about 2 pounds) with skin on, seeded and cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 2 tablespoons butter
  • ½ teaspoon shichimi togarashi
  • Kosher salt

Directions

  1. Adjust oven rack to center position and preheat oven to 400°F.
  2. In a small saucepan or microwaveable bowl, combine soy sauce and butter and heat until melted.
  3. Place squash in a large bowl and drizzle with soy sauce and butter mixture and togarashi.
  4. Spread squash on a rimmed, parchment-lined baking sheet and transfer to oven.
  5. Roast until tender and starting to brown gently, 20 to 25 minutes.
  6. Season to taste with salt (if necessary) and serve immediately.
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Kabocha-Squash
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