Tuesday, January 06, 2015

Steamed Kabocha Squash 蒸日本小南瓜

Roasting concentrates the sugars in squash, and many root vegetables e.g carrots, sweet potatoes. Do you know that the glycemic index (GI) changes, when a vegetable (or root vegetable) is roasted vs steamed (or boiled)? For example, if you roast sweet potatoes, the GI is doubled. Now I am not sure about squash, or specifically kabocha squash.

If you need to control your blood sugar levels, do make the conscious effort to choose the right kind of cooking method. For today's Steamed Kabocha Squash, it was not for health reasons but to showcase the versatility of my favorite squash in the way it is cooked.

Stir-Fry Kabocha Squash, Kabocha Squash Stew, Roasted Kabocha Squash, Kabocha Squash Sauce, and even Miso Squash Soup - but I have not even tried it steamed!? I should.

Steamed Kabocha Squash is such a simple, utlra-quick, light and naturally flavorful dish, seasoned with a little sea salt and white pepper, and sprinkle(s) of toasted sesame seeds.

Steamed Kabocha Squash 蒸日本小南瓜
1/4 of small kabocha squash, slice into thinner wedges 1/4 gives abt 4-5 wedges, then 4-5 pieces from each wedge
Sea salt and ground white pepper to taste
Toasted sesame seeds, garnish

Directions: Steam for 12-15mins or more till squash cubes/pieces are cooked through (to test, pierce the flesh with toothpick, skewer or fork and the toothpick, skewer or fork should go through quite easily)

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