Roasted Kabocha with Soy Maple Butter is an easy and delicious way to eat Kabocha squash, also known as Japanese pumpkin. Kabocha is cut into bite sized pieces and coated with melted butter mixed with maple syrup, olive oil, and soy sauce. There are so many ways to cook Kabocha (see all of our Kabocha recipes here), but this is one of my favorites, and it’s probably the easiest!
Maple syrup and soy sauce pair surprisingly well together. Maple syrup is naturally sweet, and it resembles Mirin, a traditional Japanese sweet wine and a common ingredient in Japanese cooking. You can certainly use mirin in this recipe as well, but the flavor combination of butter and maple syrup is wonderful with added umami from the soy sauce. This is such a simple dish to put together in little time, so it can be a perfect side dish for a holiday dinner.
Roasted Kabocha with Soy Maple Butter
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Ingredients
- 1/2 kabocha small to medium
- 2 tbsp butter melted
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp soy sauce
Instructions
- Preheat the oven at 400F (200C). Remove the seeds from the kabocha and cut into 1 to 1 1/2" pieces.
- Mix the melted butter, maple syrup, olive oil, and soy sauce in a bowl and toss the kabocha to coat well with the butter mixture. Transfer the kabocha to the baking sheet lined with a parchment paper and bake in the preheated oven for 25 minutes. Halfway through the cooking time, gently stir and flip the kabocha once and continue cooking until soft. Serve immediately.
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