Pan Seared Pumpkin

Pan Seared Pumpkin
Serves 2

Take 1 sugar pumpkin and half it, removing the seeds. Then cut each half into 1” thick slices. Heat a large skillet over medium high heat and add a glug of extra virgin olive oil. When the oil is just smoking, add pumpkin and reduce heat.

Season with salt and cook for 3-5 minutes until browned, then flip and repeat with seasoning and time.

Remove from the pan when fork tender and place on a plate. Season with more salt, olive oil, goat cheese, parsley leaves and balsamic vinegar - aged preferably.

IN THIS RECIPE // CLICK TO BUY.

Products
Cast Iron Pan // $60
Cast Iron Pan // $60

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Miyabi Kaizen 9.5" Yanagiba Knife // $200
Miyabi Kaizen 9.5" Yanagiba Knife // $200

I’m partial to Japanese steel knives because I find they keep their blade the longest and are overall lighter—appreciated for those of us with smaller hands.

Reformation Tank Top // $38
Reformation Tank Top // $38

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