Japanese Roasted Kabocha Squash

1. Gather all the ingredients. Set two oven racks at the upper top and lower middle positions. Preheat the oven to 450ºF (230ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC).

To Prepare the Kabocha

1. Using a spoon, scrape out and discard the seeds from 1¾ lb kabocha squash. The kabocha skin is edible and nutritious, so rinse and pat it dry with a paper towel.
2. Cut the kabocha in half widthwise, cutting through the middle of the U-shaped piece. Cut off the stem end, if any. Tip: When the kabocha pieces are shorter, the knife can slice through more easily.
3. Slice the kabocha thinly, about ⅛ to ⅕ inch (3–5 mm) thick.
4. Transfer the kabocha slices to a large bowl. Add 2 Tbsp neutral oil, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper.
5. Using your hands (or a spoon), toss the kabocha with the oil and seasonings to coat well. Then, transfer half of the slices to another bowl.

To Add the Shichimi Togarashi

1. Sprinkle ½ tsp shichimi togarashi (Japanese seven spice) over the kabocha slices in one bowl and toss to coat.

To Add the Sweetened Soy Sauce

1. Add 2 tsp soy sauce and ½ tsp sugar to the kabocha slices in the other bowl and toss everything well.

To Roast the Kabocha

1. Prepare two baking sheets lined with parchment paper. Place the shichimi-flavored kabocha slices in a single layer on one baking sheet and the soy sauce-flavored kabocha on the other. Don‘t crowd the baking sheets. Tip: If you‘d like a deeper char on the kabocha slices, do not use the parchment paper and bake directly on the baking sheet. This way, you can safely broil the kabocha slices longer without worrying about any paper catching on fire.
2. Place the baking sheets in the oven on the upper and lower racks (you‘ll switch their positions later). Bake at 450ºF (230ºC) for 10 minutes. Then, take out the two baking sheets.
3. Using tongs, flip the kabocha slices. Put the baking sheets back into the oven, rotating the directions of the pans and switching their positions on the upper and lower racks for even baking. Bake for an additional 5 minutes or until the kabocha is fork-tender. If you cut the slices thicker than I did, it may take slightly longer to cook. Next, switch to the Broil setting and broil high for 2–3 minutes until slightly charred. Tip: Make sure the upper rack is at least 4 inches away from the heating element so your parchment paper doesn‘t catch on fire. Watch it closely.
4. Remove the upper baking sheet from the oven. Next, move the lower baking sheet to the upper rack and broil high for 2 minutes.
5. Let the first baking sheet cool on a wire rack. After 2 minutes, take out the second baking sheet and let it cool on a wire rack.
6. Transfer the Japanese Roasted Kabocha Squash to two plates and enjoy!

To Store

1. You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.