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カボチャのバターソテー｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

かぼちゃ : 400g
有塩バター : 15g
オリーブオイル : 適量

Time required

30minutes

Procedure

1) Prepare pumpkin 00:23
Using a spoon, remove the pumpkin seeds and wrap in water-soaked kitchen paper. Wrap Saran wrap, make a few holes, and heat in a 700W microwave for 5 minutes. Then steam for 5 minutes with residual heat.
2) Cut the pumpkin 03:29
Cut off the calyx of the pumpkin's head and the hard part of the buttocks. Cut the pumpkin into 8 equal parts.
3) Bake pumpkin 04:34
Put olive oil in a frying pan and warm it. Bake the pumpkins side by side, and turn them over when the bottom is browned. Add more olive oil to give it a double-sided baking color. When it gets brown, bake it with the skin down.
4) バターを加える 06:05
バターを加えて、フライパンを手前に傾けながら、溶けて下に集まってくるバターをかぼちゃの上にかける。
5) 仕上げる 06:54
火を止めて、余熱で皮の全面に焼き色をつける。お皿に盛り付けて完成。

Point

・ Because the saran wrap that wraps the pumpkin may explode, be sure to make holes in several places.
・ If the pumpkin weighs 600g, adjust it by extending the heating time in the microwave to 7 minutes.
・ Pumpkin may crack, so cut it gently.
・ Continue to put the butter on the pumpkin until the color of the butter turns brown.
・ You can sprinkle Parmesan cheese as you like with toppings.
・ If the butter is unsalted, lightly sprinkle with salt.