Sesame Steamed Kabocha Squash and Kale
Kabocha squash is a Japanese pumpkin that's dark green on the outside and a brilliant, sweet, creamy orange on the inside. I love it because it's naturally decadent and doesn't need to be roasted to be delicious, plus it's full of beta carotene, iron, fiber and Vitamin C. Substitute any kind of squash or pumpkin that's available if you need to. For this recipe, I season the simply steamed squash and kale with tamari, mirin, and toasted sesame oil. Mirin is a Japanese cooking wine--sub 2 teaspoons rice vinegar and 1 teaspoon maple syrup if you don't have it. Add steamed quinoa, aduki beans, or roasted chicken to make this a full meal.
1 kabocha squash
2 handfuls of baby kale, about 2 cups
1 tablespoon tamari (can sub low-sodium or coconut aminos)
1 tablespoon mirin (Japanese cooking wine)
2 teaspoons toasted sesame oil
1 tablespoon sesame seeds
salt to taste
1. Peel and cut kabocha squash into 1-inch cubes: Cut squash in 1/2 vertically and scoop out seeds and pulp with a spoon. Cut the halves in 1/2, so you have 4 large wedges. Slice each wedge into 3 smaller vertical wedges and then cut the peel off each wedge. Cut into approximately 1-inch pieces.
2. Bring a pot of water with 1 inch of water up to a boil. Add a metal steamer basket and place the squash in the basket. Put a lid on the pot and steam for 10 minutes.
3. After 10 minutes, test to see if squash is done by piercing a piece with a fork. Steam longer if needed. Otherwise, add the kale on top of the squash, put the lid on, and steam 2 more minutes. Remove veggies to serving plates.
4. Dump out all the steaming water except 1/4 cup. Add tamari, mirin, and sesame oil and simmer for 1 minute. Spoon this sauce over squash and kale and sprinkle sesame seeds on top.