Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi

• khẩu phần: 4 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 45 minutes

Nguyên liệu

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

Hướng dẫn

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.

Dinh dưỡng

• Kích thước Khẩu phần: Serves 4
• Calo: 99 kcal
• Tổng Chất béo: 6 g
• Chất béo bão hòa: 4 g
• Chất béo không bão hòa: 0 g
• Cholesterol: 15 mg
• Natri: 371 mg
• Tổng Carbohydrate: 11 g
• Chất xơ: 3 g
• Tổng Đường: 5 g
• Chất đạm: 2 g