Daily Vegan Recipe -Kabocha Squash

Kosher salt
Freshly ground black pepper
3 tbsp. butter
1 tbsp. low-sodium soy sauce
1 1/2 tsp. maple syrup

STEPS

1. Preheat oven to 400ºF and line a baking sheet with aluminum foil. Halve the squash and scoop out the pulp and seeds. (Seeds can be rinsed and reserved for another use, such as for roasting.)
2. Cut the squash into 1 ½” half-moon slices and transfer to the prepared baking sheet. Drizzle with olive oil, and season to taste with salt and pepper. Toss to coat, and spread slices into one layer.
3. Roast squash, flipping slices halfway through, until tender and beginning to brown, about 30 to 35 minutes.
4. Meanwhile, in a small saucepan over medium-low heat, melt the butter and cook until the foam subsides. Continue to cook, stirring constantly, until the milk solids have turned brown and the butter smells like caramel, about 2 to 3 minutes.
5. Immediately remove the butter from the heat and stir in soy sauce and maple syrup. Stir for about 20 seconds until thoroughly combined and slightly cooled.
6. Return sauce over medium heat, bring to a simmer, and cook for 1 to 2 minutes, or until just slightly thickened.
7. Remove squash from the oven and transfer to a platter. Drizzle with the maple soy brown butter and serve.