Steamed Kabocha or Buttercup Squash on Greens

Solid, dry-fleshed orange-meat squashes are at their best steamed. Some may become soft and moist; some remain pleasingly dry, rather like chestnuts. Serve with roasted turkey, pork, or lamb, or as a complement to a mixed grain dish for a vegetarian meal. About the peel: Some squashes of this type have edible peels; others are too firm. I hedge my bets and remove stripes from about half the squash. The rest can be easily trimmed by diners if they wish.