Soy Ginger Kabocha Squash
Firstly, I will admit that I always thought these are just pumpkins in the grocery stores.
This is the recipe for when you have a kabocha squash, want a light veggie dish and don’t want lots of ingredients to prep for
And you can eat the skin! No peeling required!
Required Equipment:
Some sort of steamer inserts or bamboo steamers.
Ingredients:
1 Kabocha squash
3 Scallions, separate the white and green bits, chop both
2 Garlic cloves
2 tbsp Rice Vinegar
2 tbsp Sesame Oil
2 tbsp Soy sauce
1/2 inch Ginger, grated
2 tsp Honey
Optional:
Sesame seeds, garnish
What’s Next:
Setup your steamer. Start heating up water in the pot.
Mix white & pale green parts of the scallions, garlic, rice vinegar, sesame oil, soy sauce, ginger and honey in a small heatproof (pyrex is good) bowl or sauce dish
Wash the kabocha squash well, as you can eat the skin. Cut them into halves and remove the seeds. Slice into 1/2 inch wedges.
Put the small bowl with sauce into the middle of the steamer. Layer all the squash wedges around it. You can partially cover the sauce bowl if you need to, but careful it might soften and fall in.
Steam for about 15 minutes until the squash can be easily pierced through. Remove squash from steamer and serve with the dressing!