Fresh ginger and sweet honey add a delightful twist to this essential steamed squash recipe.
1 Kabocha squash
2 tablespoons olive oil
¼ cup honey
1 tablespoon fresh ginger, grated
1. Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 ½ minutes. Using tongs, flip squash over, then boil 2½ minutes more. Drain and let cool.
2. 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.
3. 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.