Roasted Kabocha Squash With Butter Soy Sauce

This sauce goes great with almost everything—pasta, fried rice, salmon, beef; in Japan you’ll even find it in flavoring packets served with your McDonald’s french fries—but it’s especially wonderful on vegetables. You will love to combine it with sweet and intense kabocha squash. Roasted, its flavors all intensify and the texture becomes creamy and satisfying. This side dish is easy and quick to prepare, and looks great on the holiday table.

Serves 4

INGREDIENTS

1 large skin-on kabocha squash, seeded and cut into 1 inch cubes (about 2 pounds)
1 tablespoon soy sauce
2 tablespoon butter
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.
Spread squash on a parchment-lined rimmed baking sheet and transfer to oven. Roast until tender and starting to brown gently, 20 to 25 minutes. Season to taste with salt (if necessary) and serve immediately.