Best 3 Steamed Kabocha Squash Recipes

Steamed kabocha squash is a comforting and versatile side dish that can be enjoyed as a healthy snack or as part of a larger meal. With its naturally sweet and nutty flavor, this vibrant orange squash can be cooked in a variety of ways, but steaming is one of the simplest and most effective methods. Steaming helps to preserve the delicate texture and flavor of kabocha, while maximizing its nutritional value. In this article, we will explore the best ways to steam kabocha squash, providing step-by-step instructions and helpful tips to ensure perfect results every time.

Check out the recipes below so you can choose the best recipe for yourself!

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH

Sake-Steamed Chicken and Kabocha Squash image

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Provided by Tadashi Ono

Categories Bon Appétit Chicken Squash Dinner Ginger Chile Pepper Healthy Low Fat Low Cholesterol Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

Steps:

Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

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

Ingredients

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.

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

Ingredients

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

Tips:

Choose firm and ripe Kabocha squash for the best flavor and texture.
To save time, use a vegetable steamer or microwave to steam the squash instead of a stovetop steamer.
For a more flavorful dish, add some herbs or spices to the steaming water, such as thyme, rosemary, or garlic.
Once the squash is cooked, it can be mashed, roasted, or added to salads and soups.

Conclusion:

Kabocha squash is a nutritious and versatile vegetable that can be enjoyed in many ways. Steaming is a simple and healthy way to cook Kabocha squash, and it preserves its natural flavor and nutrients. Whether you are looking for a side dish, a soup ingredient, or a healthy snack, steamed Kabocha squash is a great option.