Roasted Kabocha Squash with Soy Sauce, Butter, and Shichimi Togarashi

Ingredients

• 1 large skin-on kabocha squash, seeded and cut into 1 inch cubes (about 2 pounds)
• 1 tablespoon soy sauce
• 2 tablespoon butter
• 1/2 teaspoon shichimi togarashi (see note above)
• Kosher salt

Directions

1. 1. 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.
2. 2. 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.