Ingredients
1 medium (2 ½ lb.) kabocha squash
1 1/2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. butter
1 tbsp. low-sodium soy sauce
1 1/2 tsp. maple syrup
Preparation
Step 1Preheat oven to 400º and line a baking sheet with aluminum foil. Halve squash and scoop out the pulp and seeds. (Seeds can be rinsed and reserved for another use, such as for roasting.)Step 2Cut squash into 1 ½” half-moon slices and transfer to prepared baking sheet. Drizzle with oil and season to taste with salt and pepper. Toss to coat, and spread slices into one layer.Step 3Roast squash, flipping slices halfway through, until tender and beginning to brown, 30 to 35 minutes.Step 4Meanwhile, in a small saucepan over medium-low heat, melt butter and cook until foam subsides. Continue to cook, stirring constantly, until milk solids have turned brown and butter smells like caramel, 2 to 3 minutes.Step 5Immediately remove butter from heat and stir in soy sauce and maple syrup. Stir for about 20 seconds until thoroughly combined and slightly cooled.Step 6Return sauce over medium heat, bring to a simmer, and cook for 1 to 2 minutes, or until just slightly thickened.Step 7Transfer squash to a platter. Drizzle with maple soy brown butter to serve.
Browning butter is simple as long as you take it slowly! If you manage to burn it, you can simply start over with a bit more butter. No stress! This dish is hearty enough to be a main but also could work great as a veggie side at your next Thanksgiving. Tried this recipe? Let us know how it came out in the comments below!
