STEAMED KABOCHA SQUASH
Provided by Susanna Foo
Categories Vegetable Side Steam Thanksgiving Fall Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
- When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
- In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.
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Bobby Shottar
[email protected]I love this recipe! The squash is so tender and flavorful, and the butter and brown sugar really make it special. I've made it several times and it's always a hit with my family and friends.
Brandon lee
[email protected]This recipe is a great way to cook kabocha squash if you're short on time. It's quick and easy, and the squash still comes out tender and flavorful.
Charity Mukuma
[email protected]The squash was a bit bland for my taste, but the butter and brown sugar helped to improve the flavor.
Abu Osama
[email protected]This recipe is a bit too simple for my taste. I like to add a few more spices to my squash.
Kiran Tamang
[email protected]I've never had kabocha squash before, but this recipe made me a fan. The squash was so tender and flavorful, and the butter and brown sugar really brought out the natural sweetness of the squash.
Mourine Anyango
[email protected]This recipe is a great way to get your kids to eat squash. My kids loved the sweet and savory flavor of the squash.
Alamgir Hridoy
[email protected]I'm not a big fan of kabocha squash, but this recipe changed my mind. The squash was so tender and flavorful, and the butter and brown sugar really made it special.
Donald Long
[email protected]This recipe is a great way to use up leftover kabocha squash. I added a bit of cinnamon and nutmeg to the butter and brown sugar mixture and it was delicious!
Kolom Mondol
[email protected]I followed the recipe exactly and the squash turned out great! I will definitely be making this again.
Zeeshan Qurashi
[email protected]The squash was a bit too firm for my taste, but the flavor was still good.
Qwesi Bator
[email protected]I love how simple this recipe is. It's just a few ingredients and you don't have to babysit the squash while it's cooking.
Marshall Barnett
[email protected]This is the best way to cook kabocha squash! It's so easy and the squash comes out perfectly every time.
obaal-ologhi Daniel
[email protected]I've made this recipe several times and it always turns out perfectly. The squash is always tender and flavorful, and the skin is easy to peel off.
Okwudilichukwu David
[email protected]This steamed kabocha squash recipe is a must-try for any squash lover! The squash is incredibly tender and flavorful, and the addition of butter and brown sugar really brings out the natural sweetness of the squash.