Sweet Soy-Glazed Kabocha

Traditionally you would just cook the squash in a pot with the seasonings to make this dish, but you coax a lot more sweetness out of the squash when you roast it just until tender first—dan hobak means “sweet squash,” after all. Though you can peel the squash with a vegetable peeler, I leave the skin on, as it is full of nutrients and good nutty flavor. Just scrub it well and remove any warts and such. If you can’t find kabocha, you could use butternut, but be careful when you roast