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Steamed Kabocha Squash

5 from 3 votes
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes
Servings: 4
Author: Juri Austin
Kickstart your fall preparations with Steamed Kabocha Squash—the best way to savor its delightful goodness! Learn how to steam and enjoy its deliciousness!
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Steamed kabocha squash stored in a food container.

Equipment

  • Medium saucepan 18cm (7 inches)

Ingredients
  

  • ¼ Kabocha, 250g

Instructions
 

  1. 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.
  2. 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.
  3. 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.

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.
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Nutrition

Serving: 1servingCalories: 21kcalCarbohydrates: 5gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: steamed kabocha

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