Perfectly Steamed Kabocha Squash with a Steamer Basket
Kickstart your fall preparations with Steamed Kabocha Squash—the best way to savor its delightful goodness! Learn how to steam and enjoy its deliciousness!
Looking for kabocha recipes? Try my Kabocha Miso Soup, Simmered Kabocha, or Kabocha Tempura!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Steamed Kabocha Squash:
Kabocha squash: Choose one with bright orange flesh and dark green skin for the best sweetness and starchiness. If you’re unsure how to cut kabocha squash, check out this helpful guide: How to Cut Kabocha Squash! It shows you how to cut a whole kabocha squash into quarters and various sizes depending on your dish.
How To Make Steamed Kabocha Squash: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cut kabocha squash into small pieces.
Step 2
Pour some water in a saucepan, place a steamer basket, and put the cut kabocha.
Step 3
Cover with a lid and cook for about 10 minutes.
Step 4
Comfirm if they are cooked through.
Transfer the kabocha into an airtight container. Enjoy the natural sweetness and tenderness as is, or season it with salt, pepper, herbs, or spices of your choice.
Use Microwave
You can also steam kabocha squash in the microwave. Place the kabocha pieces in a microwave-safe dish with a lid. Add a few tablespoons of water to the dish to create steam. Microwave on high for 5-7 minutes, or until the kabocha squash is tender.
Storage
You can store the steamed kabocha squash in the fridge for up to 5 days. For longer storage, you can freeze it: wipe off excess moisture with kitchen paper, place the steamed kabocha in a freezer bag, and freeze it for up to one month.
Recipes Using Steamed Kabocha Squash
Once you’ve steamed kabocha squash, it opens the door to a variety of delicious following recipes!
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More Kabocha Recipes You Will Love
Leave a Rating!
I hope you enjoy this Steamed Kabocha Squash! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Steamed Kabocha Squash
Print Pin SaveEquipment
- Medium saucepan 18cm (7 inches)
Ingredients
- ¼ Kabocha, 250g
Instructions
- Preparation: Using a spoon, scoop out the seeds and stringy bits from the kabocha squash. Carefully cut the squash into bite-sized pieces. The skin can be tough, so use caution while cutting.
- Steam: Prepare a saucepan, fill it with water, and place a steamer basket in the pot. Add the cut kabocha, cover with a lid, and cook for about 10 minutes.
- Check the Tenderness: Pierce the kabocha with a fork or a chopstick to check the tenderness. If it goes in smoothly, your kabocha squash is ready.
Video
Notes
- Storage: You can store the steamed kabocha squash in the fridge for up to 5 days. For longer storage, you can freeze it: wipe off excess moisture with kitchen paper, place the steamed kabocha in a freezer bag, and freeze it for up to one month.
