2 Tbsp. seasoned rice vinegar1 small kabocha or 2 acorn squash Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat
Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed . Set over saucepan , cover, and steam until squash is tender , 13–15 minutes. Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.
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