Steamed Kabocha For Low-Sugar Diets

1. 1

   The kabocha is a round squash with a hard, inedible green rind and deep grooves that divide the squash into lobes. Slice the kabocha in half and then cut through the grooves, dividing each half into its separate lobes.

2. 2

   Using a carrot peeler or similar tool, peel away the rind, exposing the orange flesh of the squash. Throw away the seeds and the rind.

3. 3

   Cut the orange flesh of the squash into rough 1-1/2 inch chunks and place in the basket of a steamer (or the steaming basket of a wok).

4. 4

   Steam for approximately 45 minutes.

5. 5

   Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts.

6. 6

   Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.