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

Name: Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Recipe
Total time: 30 min
Yield: 4
Ingredients: 1 large skin-on kabocha squash, seeded and cut into 1-inch cubes (about 2 pounds); 1 tablespoon soy sauce; 2 tablespoons butter; 1/2 teaspoon shichimi togarashi (see note); Kosher salt

Prep Time

Cook Time

Total Time

30m

This roasted kabocha squash recipe is a perfect combination of savory and spicy flavors. The soy sauce adds a rich umami taste, while the butter adds a creamy texture. Sprinkled with shichimi togarashi for a hint of heat, this dish is a delicious and satisfying side or main course.

Kabocha

Squash

seriouseats.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1 large skin-on kabocha squash, seeded and cut into 1-inch cubes (about 2 pounds)

1 tablespoon soy sauce

2 tablespoons butter

1/2 teaspoon shichimi togarashi (see note)

Kosher salt

Steps

View steps on seriouseats.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

204kcal

10%
Fat

6g

0%
Saturated Fat

3g

0%
Carbohydrates

37g

1%
Fiber

8g

0%
Sugar

9g

0%
Protein

3g

0%
Cholesterol

15mg

0%
Sodium

443mg

22%

Percent Daily Values are based on a 2,000 calorie diet.

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts