Best Baked Kabocha Squash Recipes

BAKED KABOCHA SQUASH AND SCALLOPS image

Yield 4 2 oz servings

Number Of Ingredients 3

Steps:

For Scallops Only: 1. Rinse scallops, pat dry, and cut horizontally into 1/2" thick slices. 2. Mix scallops with remaining rice mixture. Marinate 15 minutes. 3. Arrange scallops in a single layer in center of cooked squash, overlapping scallops if necessary but leaving squash exposed around edges. 4. Cover and continue steaming until scallops are opaque on edges but still look transparent in centers, 2 to 3 minutes (they will continue to cook off heat.) 5. Turn off heat. Carefully lift pie pan from steamer. Drizzle scallops with remaining 1 T soy sauce. Sprinkle with cilantro and remaining ginger and chiles.

BAKED KABOCHA SQUASH image

Yield 4 1 1/2 Cup servings

Number Of Ingredients 7

12 oz kabocha squash
1 T peeled fresh giner slivers, divided
1 T fresh red or green Fresno or Jalapeno chile slivers, divided
2 T dry sherry
1 T fish sauce
2 T soy sauce, divided
1/2 t sugar

Steps:

1. Peel and seed kabocha squash. 2. Cut squash into 1/4 inch slices, each about 2" long and 1" wide, to make about 2 C. 3. Arrange kabocha in an even double layer in a 9 to 10" glass pie pan. 4. Sprinkle squash evenly with half the giner and chile slivers. 5. In a small bowl, mix sherry, fish sauce, 1 T soy sauce, and sugar. Drizzle half the wine mixture over squash. 6. Pour 1 to 3" water into bottom of pan (steamer). 7. Set pie pan 1 inch above water in steamer pan. 8. Cover and steam until squash in center is tender when pierced, 9 to 12 minutes. 9. Sprinkle with fresh cilantro and serve.