Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: Serves 4
• Calories: 99 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 371 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 2 g