Name: Steamed Kabocha with Ginger-Soy Dressing
Yield: 4 servings
Ingredients: 3 scallions, white and dark green parts separated, thinly sliced; 1 garlic clove, finely chopped; 2 Tbsp. seasoned rice vinegar; 2 Tbsp. toasted sesame oil; 1 Tbsp. soy sauce; 2 tsp. honey; 1 tsp. finely chopped peeled ginger; 1 small kabocha or 2 acorn squash (about 2 lb.); 1 tsp. toasted sesame seeds

kabocha squash with a small bowl of dressing in a steamer

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

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Recipe notes

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