Servings: 4
Total Time: 10 minutes
Ingredients:
1 Kabocha Squash
Directions:
Wash the Kabocha squash thoroughly. Cut it into large pieces, for either 10 or 12, depending on the size of the squash. Remove the seeds from each piece.
Arrange the squash pieces evenly on the steamer grid with your rice cooker or steamer.
Add an appropriate amount of water to the rice cooker/steamer. Approximately two small bowls of water should suffice.
Place the steamer basket containing the squash pieces into the rice cooker/steamer. Close the lid.
Set the rice cooker/steamer to high heat and steam the squash 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.
Kabocha squash and pumpkins can be stored in a cool place for up to two months. If you have leftovers, wrap them and store them in the refrigerator.
Serving Ideas:
For a warm and comforting breakfast, try serving the steamed Kabocha squash alongside plain yellow cornmeal or millet porridge.
Enjoy your delicious and nutritious steamed Kabocha squash! Are you looking for more recipes? Browse our recipe collections.
