Kabocha squash used to fall under the category of vegetables that I’d walk by in the grocery store and think “what the hell is that?” I eventually bought one on a whim and now I eat it all the time. Kabocha squash has a very starchy texture (almost like a potato) and, most importantly, the skin is not only edible, it’s delicious. I hate peeling squash. I have recipes for kabocha soup, kabocha ice cream, kabocha gnocchi, kabocha salad dressing, kabocha “cheese” sauce, etc. I’m sure I will share all of those at some point but first I want to post my favorite way to eat it – steamed.
Lightly steamed kabocha squash is tasty, healthy, and super easy to make. I eat mine with a side of sweet tamari sauce but it’s good just sprinkled with salt. I hesitate to call this a recipe because it’s so simple, but, whatever. =)
What you’ll need:
- Kabocha Squash
- 4 Tbs Tamari or Soy Sauce (optional- for the sauce)
- 2 Tbs Agave nectar (optional- for the sauce)
- Give the squash a good cleaning since you will be eating the skin. Scrub off anything that looks unappealing.
- Cut the squash into fourths and scoop out the seeds.
- Cut the Squash into sixteenths or cubes.
- Put as much of the kabocha as you’d like into a steamer. Steam until it’s tender to the touch of a fork. Be sure not to over-steam or the squash will turn to mush. Put the remaining kabocha squash in the fridge and save it for something else.
- While the kabocha squash is cooking mix the tamari and agave nectar in a small bowl.
- When the kabocha squash is done either sprinkle it with salt or eat it with the sweet tamari sauce on the side.
Kabocha squash nutrition info for 1.5 cups (170g):
- Calories – 60
- Total Carbohydrates- 14.0g
- Dietary Fiber- 2.0g
- Sugars - 6.0g
- Protein – 1.0g
- Vitamin A – 140%
- Calcium – 4%
- Vitamin C – 30%
- Vitamin A – 4%