Kabocha Squash Salad Recipe Danhobak Salad

KABOCHA SQUASH SALAD RECIPE (DANHOBAK SALAD)

Steps:

• For a good size kabocha squash, half a squash weighs about 1 lb. Clean and cut squash into slices.
• Remove seeds with a spoon.
• Cut squash into about 1.5 inch thick slices for quicker cooking.
• Steam the squash slices for 15 min or so until the thickest parts are easily pierced with a fork.
• Cut green skin off cooked squash. Cut squash into smaller pieces and put in a bowl. Mash squash like making mashed potato. I didn't have a potato masher so I just used a whisk. Don't kill yourself trying to mash it completely - leave some small chunks to give the salad more texture.
• To the mashed squash, add mayonnaise, dijon mustard, salt and honey. Mix it all well. Taste and adjust by adding more mayo for creamier taste, more mustard for more zing and more honey if you like things sweet. Finally add raisins and pumpkin seeds.
• Serve salad chilled.

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.