Soy-Butter Glazed Shiitake & Kabocha Squash
Roasted wedges of kabocha squash and whole shiitake caps lacquered in a soy-butter glaze — sweet, earthy, deeply umami. A composed side that pairs beautifully with miso-glazed beef or stands on its own as a vegetarian centerpiece.
- kabocha squash, seeded, cut into 3/4-inch wedges, skin on1 small (about 2 lb)
- fresh shiitake mushrooms, stems removed, caps left whole8 oz
- neutral oil (such as grapeseed or avocado oil)3 tbsp
- kosher salt, divided1 tsp
- black pepper, freshly ground½ tsp
- unsalted butter, cold, cut into cubes2 tbsp
- soy sauce, use tamari for gluten-free2 tbsp
- mirin1 tbsp
- honey1 tsp
- garlic, finely grated or minced2 cloves
- fresh ginger, finely grated½ tsp
- toasted sesame seeds(optional)1 tsp
- thinly sliced scallions, green parts only(optional)2 stalks
- 1
Preheat your oven to 425°F (220°C) with a rack in the center position. Line a large rimmed baking sheet with parchment paper.
- 2
Toss the kabocha squash wedges with 2 tablespoons of neutral oil, 3/4 teaspoon kosher salt, and the black pepper directly on the prepared baking sheet. Arrange in a single layer, skin-side down where possible. Roast for 20 minutes.
- 3
Meanwhile, whisk together the soy sauce, mirin, honey, garlic, and fresh ginger in a small bowl until the honey is fully dissolved. Set the glaze aside.
- 4
After the squash has roasted 20 minutes, add the shiitake caps to the baking sheet. Drizzle with the remaining 1 tablespoon of neutral oil and a pinch of the remaining 1/4 teaspoon kosher salt. Toss gently and return the pan to the oven for 10 more minutes.
- 5
Pull the baking sheet from the oven. Spoon or brush the soy-mirin glaze evenly over both the squash and the shiitake caps, coating generously. Distribute the cold unsalted butter cubes across the pan. Return to the oven and roast for a final 5–7 minutes, until the glaze is deeply caramelized and the squash is tender when pierced with a knife.
- 6
Transfer the squash and shiitakes to a warm serving platter. Spoon any soy-butter pan juices over the top. Finish with toasted sesame seeds and thinly sliced scallions if using. Serve immediately.
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