Servings: 4
Total Time: 10 minutes
Ingredients:
1 Kabocha Squash
Directions:
Cut the washed squash into large pieces, either 10 to 12. Remove the seeds.
Arrange the pieces evenly on the steamer grid with a rice cooker or steamer.
Add water. Approximately two small bowls of water.
Place the steamer basket and close the lid.
Set to high heat and steam for about 5 minutes. If you are steaming the whole squash without cutting, it may take around 10 minutes.
General Tips:
There is no need to remove the skin before steaming.
This recipe is also suitable for pumpkins.
Whole Kabocha squash and pumpkins can be stored in a cool place for up to two months. If you have leftover pieces, wrap them and store them in the refrigerator.
Serving Ideas:
For a warm and comforting breakfast, serve the steamed Kabocha squash with plain yellow cornmeal or millet porridge.
Enjoy your delicious and nutritious steamed Kabocha squash! Are you looking for more recipes? Browse our recipe collections.
