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Steamed Kabocha with Ginger Soy Dressing

Steamed Kabocha with Ginger Soy Dressing

A simple yet flavorful Japanese-inspired dish featuring tender steamed kabocha squash drizzled with a zesty ginger soy dressing – a perfect balance of sweet, savory, and umami.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine Japanese
Servings 4 servings
Calories 120 kcal

Ingredients
  

For the Kabocha:

  • 1 small kabocha squash (about 1.5 lbs), seeds removed and cut into wedges
  • 1 tsp sesame oil (optional, for steaming)
  • Pinch of salt

For the Ginger Soy Dressing:

  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 green onion, finely chopped
  • ½ tsp toasted sesame seeds (for garnish)

Instructions
 

  • 1.Prepare the Kabocha:
    Cut kabocha into 1-inch thick wedges (leave skin on for texture and nutrients).
    Lightly rub with sesame oil and a pinch of salt if desired.
    2.Steam the Squash:
    Place kabocha in a steamer basket over boiling water.
    Cover and steam for 12–15 minutes until fork-tender but not mushy.
    3.Make the Dressing:
    Whisk together soy sauce, rice vinegar, honey, ginger, and sesame oil.
    4.Serve:
    Arrange steamed kabocha on a plate, drizzle with dressing, and garnish with green onions and sesame seeds.

Notes

  • Skin-on vs. peeled: The skin softens when steamed and adds fiber.
  • Make ahead: Steam kabocha in advance; dress before serving.
  • Variations: Add chili flakes or garlic to the dressing for heat.
Keyword Steamed Kabocha with Ginger Soy Dressing