[ad_1]
Roasted Kabocha with Soy Maple Butter is a simple and scrumptious technique to eat Kabocha squash, often known as Japanese pumpkin. Kabocha is lower into chew sized items and coated with melted butter blended with maple syrup, olive oil, and soy sauce. There are such a lot of methods to cook dinner Kabocha (see all of our Kabocha recipes right here), however that is certainly one of my favorites, and it’s in all probability the best!
Maple syrup and soy sauce pair surprisingly effectively collectively. Maple syrup is of course candy, and it resembles Mirin, a standard Japanese candy wine and a typical ingredient in Japanese cooking. You’ll be able to actually use mirin on this recipe as effectively, however the taste mixture of butter and maple syrup is great with added umami from the soy sauce. That is such a easy dish to place collectively in little time, so it may be an ideal aspect dish for a vacation dinner.
Roasted Kabocha with Soy Maple Butter
Roasted Kabocha squash with butter, maple syrup, and soy sauce.
Servings: 4
*Hyperlinks might comprise advert. #CommissionsEarned
- 1/2 kabocha small to medium
- 2 tbsp butter melted
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp soy sauce
-
Preheat the oven at 400F (200C). Take away the seeds from the kabocha and lower into 1 to 1 1/2″ items.
-
Combine the melted butter, maple syrup, olive oil, and soy sauce in a bowl and toss the kabocha to coat effectively with the butter combination. Switch the kabocha to the baking sheet lined with a parchment paper and bake within the preheated oven for 25 minutes. Midway by means of the cooking time, gently stir and flip the kabocha as soon as and proceed cooking till tender. Serve instantly.
[ad_2]