Steam-Roasted Kabocha Squash with Red Wine Vinegar Sauce
- Cook
- 11 min
¼ medium kabocha squash, seeded, cut into ½” slices
1 tablespoon olive oil
Kosher salt, to taste
GOURMET TOUCH (OPTIONAL)
Red Wine Vinegar Sauce
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
1 ½ tablespoons unsalted butter
1 tablespoon red onion, chopped, soaked in water, then drained
4 ½ tablespoons sliced almonds, roasted
Preheat the pot over medium heat for about 2 minutes. Add oil and spread it evenly. Once the oil starts to smoke, place kabocha squash into the pot, sprinkle with salt, and sear for 1 minute. Cover and steam-roast over low heat for about 5 minutes.
Once browned, flip the kabocha squash, cover, and steam-roast for another 5 minutes over very low heat.
In a small bowl, combine ingredients for Red Wine Vinegar Sauce. Pour Red Wine Vinegar Sauce over the kabocha squash and simmer over medium heat for about 15 seconds. Gently stir, being careful not to break the shape of the kabocha squash. Once cooled, add chopped red onion and gently mix. Transfer to a serving dish, sprinkle with roasted almond slices, and serve.
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