Kickstart your fall preparations with Steamed Kabocha Squash—the best way to savor its delightful goodness! Learn how to steam and enjoy its deliciousness!
The joys of seasonal kabocha squash – sweet, starchy, and simply irresistible when steamed to perfection! I've been cooking kabocha my whole life, and that first bite of tender, steamed kabocha is always a delight.
Let's dive into the simple art of steaming and discover delicious ways to use this versatile ingredient.
- This recipe is for you if:
- You love kabocha squash.
- You wonder how to steam kabocha squash.
- You are looking for easy steamed kabocha recipe.
Let me walk you through the ingredients and the instructions. If you want to skip to "Steamed Kabocha Squash", go ahead and skip to the recipe.
Let's get started!
Why This Recipe Works
- This recipe is the easiest way to enjoy the natural deliciousness of kabocha squash.
- Whether you prefer it plain or customized with your favorite seasonings and dressings, the choice is yours.
- By stocking up on steamed kabocha squash, you can use it for various dishes.
Here are the ingredients (amounts are in the recipe card below).
- Kabocha Squash - Opt for kabocha squash with bright orange flesh and dark green skin, which offers the best sweetness and starchiness.
If you are unsure how to cut kabocha squash, learn with this helpful guide: How to Cut Kabocha squash!
This guide will show you how to cut a whole kabocha squash into quarters, plus five different sizes depending on your dish.
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
Let's go over how to steam kabocha squash.
1. Scoop out the seeds and stringy bits using a spoon. Carefully cut the kabocha squash into bite-size pieces. Be cautious, as kabocha squash has a tough skin.
2. Prepare a medium size pot and fill some water. Place a steamer basket.
3. Place the cut kabocha into the pot.
4. Cover with a lid and cook for approximately 10 minutes.
5. Pierce the squash with a fork or a chopstick to check for tenderness. If it goes in smoothly, your kabocha squash is ready.
Enjoy the natural sweetness and tenderness as is, or season your kabocha with salt, pepper, herbs, or spices of your choice. For added flavor, consider drizzling with olive oil.
Other Way to Steam Kabocha Squash
You can also use a microwave for steaming.
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 the kabocha squash on high for 5-7 minutes or until it becomes tender. Check for doneness by piercing it with a fork.
The steamed kabocha squash will be stored in the fridge for up to 5 days.
You can also freeze it. Wipe off moisture with kitchen paper, place it in a freezer bag, and store it in the freezer for up to one month.
Recipes with Steamed Kabocha Squash
Once you've steamed kabocha squash, it opens the door to a variety of delicious following recipes!
- Kabocha Squash Dango
- Kabocha Squash Salad with Boiled Egg
- Kabocha Squash Muffins
- Kabocha Squash Cookies
Thanks For Stopping By!
Thank you for taking the time to read my blog♡. If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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- ¼ Kabocha, 250g
- Cut kabocha: Scoop out the seeds and stringy bits using a spoon. Carefully cut the kabocha squash into bite-size pieces. Be cautious, as kabocha squash has a tough skin.
- Prepare a pot: Prepare a medium size pot and fill some water. Place a steamer basket.
- Steam: Place the cut kabocha into the pot, cover with a lid, and cook for approximately 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.
- Storage: The steamed kabocha squash will be stored in the fridge for up to 5 days. You can also freeze it. Wipe off moisture with kitchen paper, place it in a freezer bag, and store it in the freezer for up to one month.