Steamed Kabocha With Ginger-Soy Dressing
Steamed Kabocha With Ginger-Soy Dressing is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat.
Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin.
Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing.
Cover dressing with foil.).
Cut squash in half; scoop out and discard seeds.
Slice into ½"-thick wedges.
Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing).
Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.
Transfer squash to a platter and top with scallion greens and sesame seeds.
Serve with dressing alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.