Steamed Kabocha Squash Recipes

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STEAMED KABOCHA WITH GINGER-SOY DRESSING



Steamed Kabocha With Ginger-Soy Dressing image

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Side     Squash     Sesame Oil     Soy Sauce     Green Onion/Scallion     Steam     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Healthy     Vegetable

Yield 4 servings

Number Of Ingredients 9

3 scallions, white and dark green parts separated, thinly sliced
1 garlic clove, finely chopped
2 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
2 tsp. honey
1 tsp. finely chopped peeled ginger
1 small kabocha or 2 acorn squash (about 2 lb.)
1 tsp. toasted sesame seeds

Steps:

  • Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
  • Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
  • Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

SAKE-STEAMED KABOCHA SQUASH WITH WHITE MISO



Sake-Steamed Kabocha Squash With White Miso image

This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.

Provided by David Tanis

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 pound kabocha squash (about half a medium squash), seeds removed
3 tablespoons white miso
6 tablespoons sake
3 tablespoons canola oil or mild vegetable oil
6 small dried red chile peppers
Kosher salt
1 teaspoon sesame oil, optional

Steps:

  • Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
  • In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
  • Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
  • Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED KABOCHA SQUASH



Steamed Kabocha Squash image

Provided by Susanna Foo

Categories     Vegetable     Side     Steam     Thanksgiving     Fall     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 (2- to 2 1/2-pound) kabocha squash
2 tablespoons olive oil
1/4 cup honey
1 tablespoon fresh ginger, finely grated
1/2 teaspoon kosher salt

Steps:

  • Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
  • When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
  • In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.

STEAMED SQUASH PUREE



Steamed Squash Puree image

If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn -- Delicately sweet and mild. Butternut -- Silky and nutty. Kabocha -- Dense and earthy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Makes about 2 cups

Number Of Ingredients 1

2 pounds squash: 1 or 2 acorn, cut into 2-inch wedges; 1 or 2 medium butternut, peeled, seeded, and cut into 2-inch cubes; or 1/2 kabocha, cut into 2-inch wedges and seeded

Steps:

  • Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
  • Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.

STEAMED KABOCHA FOR LOW-SUGAR DIETS



Steamed Kabocha for Low-Sugar Diets image

Guam's selection of locally-grown vegetables is limited and many of them are unfamiliar to stateside Americans. One example is the kabocha, also known as Japanese pumpkin or kabocha squash. The Filipinos use it in stews and the Japanese use it in tempura but I experimented to make it a healthy side dish (kabocha is full of beta carotene and also has iron and potassium...good stuff).

Provided by Cooking_on_Guam

Categories     Vegetable

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 3

3 -5 lbs kabocha squash
2 tablespoons margarine
3 tablespoons cary's sugar-free syrup

Steps:

  • The kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. Slice the kabocha in half and then cut through the grooves, dividing each half into its separate lobes.
  • Using a carrot peeler or similar tool, peel away the rind, exposing the orange flesh of the squash. Throw away the seeds and the rind.
  • Cut the orange flesh of the squash into rough 1-1/2 inch chunks and place in the basket of a steamer (or the steaming basket of a wok).
  • Steam for approximately 45 minutes.
  • Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts.
  • Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats.

Nutrition Facts : Calories 166.5, Fat 6.1, SaturatedFat 1.1, Sodium 80.1, Carbohydrate 29.3, Fiber 5.1, Sugar 7.5, Protein 3.3

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  • Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
  • Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.
  • Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.


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