Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 45 minutes

Ingredientes

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

1½ tablespoons soy sauce

3 tablespoons butter

1 teaspoon shichimi togarashi (see note)

Kosher salt

Instrucciones

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.

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.

Nutrición

• Tamaño de la Porción: Serves 4
• Calorías: 99 kcal
• Grasa Total: 6 g
• Grasa Saturada: 4 g
• Grasa No Saturada: 0 g
• Colesterol: 15 mg
• Sodio: 371 mg
• Carbohidratos Totales: 11 g
• Fibra Dietética: 3 g
• Azúcares Totales: 5 g
• Proteína: 2 g