foryoueats
No results to search

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

Share
Email
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
Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Recipe Image
Original Website Logo seriouseats.com
Recipe Options

Ingredients

Servings: 4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Steps

1
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.
2
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.

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.
Getting Started
Register
Create Recipe