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Maple Soy Roasted Squash

plate

Yield

Serves 4 (as a side dish)

prep

Prep Time

10 minutes

cook

Cook Time

45 minutes

clock

Total Time

55 minutes

kikkoman products used:

ingredients

2 delicata squashes
2 teaspoons Kikkoman® Sesame Oil
1 tablespoon unsalted butter, melted
1 tablespoon maple syrup
1 tablespoon Kikkoman® Less Sodium Soy Sauce
Black sesame seeds, for garnish

directions

  1. Preheat the oven to 425ºF.
  2. Cut the two squashes in half lengthwise, then seed and cut into slices of about ½-inch thick. No need to remove the peel.
  3. Add the squash pieces and sesame oil to a bowl and toss to coat.
  4. Place the squash on a baking sheet (greased or lined with parchment paper) and roast in the oven for about 15 minutes per side. You’ll want them to look slightly golden.
  5. While the squash is in the oven, combine butter, maple syrup, and soy sauce in a bowl.
  6. Brush the roasted squash with the maple-soy butter and return to the oven for another 10-15 minutes. The squash will look glazed and brown when it’s done.
  7. Sprinkle with black sesame seeds and drizzle any leftover butter mixture before serving warm.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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