Steamed Kabocha Chicken

We usually roast, bake or boil our pumpkins (even carve it sometimes), but steaming it may just be the most underrated method of cooking it. Steaming keeps the flesh nice and delicate while letting the sweetness intensify under the gentle heat of the steam. Pair it with the crisp-ness of chayote and a rock star sauce and "diet food" has never tasted better