Steam-Roasted Kabocha Squash
- Cook
- 6 min
⅛ medium kabocha squash, thinly sliced
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
Balsamic vinegar
Equipment
Lid
Preheat the pan over medium heat for about 90 seconds. Add olive oil and swirl to coat evenly. Once the oil begins to smoke across the entire surface of the pan, turn off the heat.
When the smoke clears, place the kabocha squash in the pan. Cover with a lid, turn the heat back on, and steam-roast over low heat for 3 minutes.
Flip it over and sprinkle with salt and pepper. Cover and steam-roast over low heat for another 3 minutes. Finish with a drizzle of balsamic vinegar to taste.
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