Roasted Kabocha Squash

1 medium Kabocha squash or small pumpkin

2 tbsp butter, cold

1 tbsp brown sugar

1 tbsp maple syrup

coarse salt, preferably in a grinder

shichimi togarashi (Japanese spice), optional

Preheat oven to 400 degrees. Cut squash in half, remove seeds, and slice into wedges. Slice each wedge in half to form 2 triangular pieces. Place squash skin-side down onto foil lined baking sheet. Cut butter into tiny pieces and divide evenly among squash. Sprinkle squash with brown sugar, drizzle with maple syrup, and sprinkle lightly with salt and shichimi togarashi. Roast for 35-45 minutes.