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Japanese Roasted Kabocha Squash

Name: Japanese Roasted Kabocha Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1¾ lb kabocha squash (about ¼ of a large kabocha; 1½ lb or 680 g after discarding the seeds); 2 Tbsp neutral oil (or extra virgin olive oil); ½ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; For the Shichimi Flavor:; ½ tsp shichimi togarashi (Japanese seven spice) (gives a spicy kick); For the Sweetened Soy Sauce Flavor:; 2 tsp soy sauce (use GF soy sauce for gluten free); ½ tsp sugar

Prep 10m

Cook 20m

Total 30m

Kabocha

justonecookbook.com

Ingredients

(Servings: 4)

1¾ lb kabocha squash (about ¼ of a large kabocha; 1½ lb or 680 g after discarding the seeds)

2 Tbsp neutral oil (or extra virgin olive oil)

½ tsp Diamond Crystal kosher salt

¼ tsp freshly ground black pepper

For The Shichimi Flavor

½ tsp shichimi togarashi (Japanese seven spice) (gives a spicy kick)

For The Sweetened Soy Sauce Flavor

2 tsp soy sauce (use GF soy sauce for gluten free)

½ tsp sugar

Steps

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

Nutrition Facts

Calories

195kcal

9%
Fat

9g

13%
Saturated Fat

2g

10%
Carbohydrates

29g

9%
Fiber

5g

20%
Sugar

13g

26%
Protein

3g

6%
Cholesterol

0mg

0%
Sodium

306mg

12%

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