Kabocha Salad Recipes

KABOCHA SALAD

Steps:

• Using a sharp knife, cut kabocha into half and scoop out the seeds with a large spoon. Carefully peel the skin and slice the flesh into 1 to 1 1/2-inch small chunks.
• In a saucepan, place the kabocha and enough water to cover. Bring to a boil and cook until kabocha can be pierced with a fork without resistance but not falling apart.
• Drain kabocha well and allow to cool completely.
• Alternatively, steam the kabocha for about 12 to 15 minutes or until tender but not falling apart. Or, cook in the microwave with about two tablespoons of water for about 4 to 6 minutes or until tender but not falling apart.
• In a large bowl, place tender kabocha and roughly mash with a fork.
• Add shredded carrots, green onions, and raisins.
• Add mayonnaise and gently stir to combine. Season with salt and pepper to taste.
• Top with chopped walnuts and additional raisins and shredded carrots, if desired. Serve cold.

KABOCHA SALAD

Steps:

• Spoon out the kabocha's seeds.
• Cut up the kabocha into large bite sized pieces.
• Saran wrap the kabocha on a plate and put it into a microwave to soften it up.
• Take about 1/5 of the kabocha off the plate (while it's still hot) and peel the skin off (if it's cold, it will be really hard to peel it off).
• Mash the peeled kabocha in a bowl.
• Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.
• Add the rest of the kabocha and mix it all together.
• Sprinkle the sliced almonds and chopped parsley on top.

KABOCHA SQUASH SALAD

Steps:

• Fill a medium saucepan with 3 cups water and bring to a boil. Stir in the sugar and salt to dissolve. Add the squash and cook until tender but not falling apart, about 5 minutes. Strain the squash and place in the refrigerator to cool completely.
• Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl. Dress with the vinaigrette and toss gently so as not to break up the squash.
• Combine the vinegar, mustard, and salt in a blender. Blend on low speed while slowly drizzling in the olive oil.