Soy glazed Kabocha Squash with Japanese Sesame Seasoning
Add this delicious soy glazed kabocha squash recipe to your fall menu! The perfect mix of sweet and savory, this dish is easy to make and will impress your guests.
Ingredients
- Half a medium kabocha squash – cut into 1 to 1.5 inch cubes*
- Neutral tasting oil I used sunflower oil
- 1.5 tbsp Season with Spice's Japanese Sesame Seasoning or more to taste
For the glaze:
- 2 tbsp shoyu or reduced sodium soy sauce
- 1 tbsp mirin
- 1 tsp honey
- 1 tsp toasted sesame oil
Instructions
- Preheat oven to 400F.
- Place the cubed squash in a baking dish and toss it with a little bit of oil.
- Bake in the oven for about 25-30 minutes, or until golden (flip them halfway).
- When the squash is almost done roasting, mix the soy sauce, miring, honey, and toasted sesame oil in a saucepan, and bring it to a gentle simmer over medium-low heat.
- Place the kabocha squash in a serving dish, dress it with the soy glaze, and top it with our Japanese Sesame Seasoning. Enjoy!
Notes
*If you prefer to serve the squash in large pieces and to reduce the cutting time, you can also slice the kabocha squash into thin boat shapes, as I did in my recipe for Roasted Spiced Oriental Squash.
-The peel of kabocha squash is edible.
Nutrition
Serving: 150gCalories: 33kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 629mgPotassium: 48mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!