Kabocha squash, also known as Japanese pumpkin, is naturally sweet, nutty, and packed with nutrients like beta-carotene and fiber. Steaming it is one of the easiest ways to enjoy its flavour and velvety texture without overpowering it. This simple preparation makes a perfect side dish or a healthy snack on its own.
Ingredients:
- 1 Kabocha squash
- Salt
Instructions:
- Carefully cut the kabocha squash in half and scoop out the seeds with a spoon. You can peel the skin if you prefer, but it’s edible and softens nicely when steamed.
- Slice the squash into evenly sized wedges or chunks—about 1 to 2 inches
- Fill a pot with about an inch of water and place a steamer basket inside. Bring the water to a boil, then add the squash pieces to the basket. Cover with a lid.
- Steam the squash for 15–20 minutes, or until the flesh is fork-tender. Time may vary depending on the size of your pieces.
- Sprinkle with a pinch of salt if desired, or enjoy as-is.
Tip: Steamed kabocha is also great with a drizzle of soy sauce, a pat of butter, or a dusting of cinnamon for a sweet twist.
