Roasted Kabocha Squash
- 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
- 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 and butter mixture and togarashi.
- Spread squash on a rimmed, parchment-lined 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.