Vermicular | Steam-Roasted Kabocha Squash with Red Wine Vinegar Sauce
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…
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vermicular.us.
Ingredients
- ¼ medium kabocha squash, seeded, cut into ½” slices
- 1 tablespoon olive oil
- Kosher salt, to taste
- 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
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