Steamed Kabocha Squash with Herby Marcona Almond Topping
Photo: Emily Hawkes
"The go-to cooking preparation for squash is often roasting, but this recipe showcases the delight that is steamed squash. Steaming squash really locks in and intensifies its inherent sweetness without overpowering its delicate flavor. It also yields the most satisfyingly silkyyet dense texture. This recipe can be made with any edible skinned squash such as delicata, red kuri, or acorn. The almond topping makes it elegant enough for a holiday spread while still being simple and quick enough for an everyday dinner. Feel free to sub in your favorite roasted nut, but I do feel like the Marconas make this quite special."
—James Beard Award Winner® Hailee Catalano, By Heart
Ingredients
Steamed Squash
- 1 small kabocha squash (about 2 pounds/907 g), skin on, seeded, and cut into wedges 1½ inches (4 cm) thick (see Tip)
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper, to taste
Ingredients
Topping
- ½ cup (75 g) roasted and salted Marcona almonds, finely chopped
- ¼ cup (15 g) finely chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 1 or 2 tablespoons maple syrup, or to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon chopped jarred Calabrian chiles in oil, plus more to taste
- Kosher salt and freshly cracked black pepper, to taste
- Thinly sliced fresh chives, to taste
Method
1. Make the squash: Set up a steamer over medium heat.
2. While the steamer heats, add the squash and olive oil to a medium bowl, and toss to coat. Season with salt and pepper.
3. When the water in the steamer comes to a low boil, add the squash and cook, covered, until just fork-tender, 10 to 12 minutes.
4. Meanwhile, make the topping: Combine the almonds, parsley, extra virgin olive oil, syrup, vinegar, and chiles in a small bowl. Season with salt and pepper.
5. Transfer the steamed squash to a platter. Sprinkle the almond topping all over, followed by the chives, and serve.
Tip: For easier cutting, microwave the whole squash for about 45 seconds and then cut it. This will soften the squash ever so slightly.
Yield
Serves 4 to 6