Steam-Roasted Fall Squash
Steam-Roasted Fall Squash
Recipe courtesy of Nick Ritchie, SKS
Ingredients
2 small fall squashes (acorn, kuri, delicata, small butternut, etc.)
1 ½ tbsp whole butter
1 tbsp chopped sage
½ tbsp balsamic vinegar
Pinch of salt, pepper and sugar
Method
- Preheat oven to Steam Assist 400°F. Low steam and cut the squashes in half or large wedges depending on the size and clean the squash of seeds and pith.
- In a small sauté pan over medium heat, melt the butter until it is lightly browned and nutty. Remove pan from the heat and add the sage and the balsamic.
- Pour this mixture over the halved squashes and rub it all over them. Season them with a pinch of salt, pepper and sugar and place them on an oven tray.
- Cook on Steam Assist for approximately 30-35 minutes or until tender and edges begin to brown.
Method
- Preheat oven to Steam Assist 400°F. Low steam and cut the squashes in half or large wedges depending on the size and clean the squash of seeds and pith.
- In a small sauté pan over medium heat, melt the butter until it is lightly browned and nutty. Remove pan from the heat and add the sage and the balsamic.
- Pour this mixture over the halved squashes and rub it all over them. Season them with a pinch of salt, pepper and sugar and place them on an oven tray.
- Cook on Steam Assist for approximately 30-35 minutes or until tender and edges begin to brown.