Steamed Kabocha Squash

I didn't know how to prepare a kabocha squash. I used this recipe several times, with success.
It's easy and quick. The time-consuming portion is cutting off the rind the cubing the squash.
Make sure you have a large cutting board or work surface, and a very sharp knife or cleaver to do this.

First time I cooked the kabocha, I cut it up, then steamed it. It's better to follow the process below, since steaming the cubed squash may be a bit messier, as it will soften more quickly.
Though the results are similar.


http://www.epicurious.com/recipes/food/views/Steamed-Kabocha-Squash-236127

Steamed Kabocha Squash

Epicurious | October 2006

by Susanna Foo
Susanna Foo Restaurant

Yield: Makes 4 servings

1 (2- to 2 1/2-pound) kabocha squash
2 tablespoons olive oil
1/4 cup honey
1 tablespoon fresh ginger, finely grated
1/2 teaspoon kosher salt

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.