Mashed Kabocha Salad

Welcome to my Mashed Kabocha Salad recipe! Indulge in the creamy goodness of kabocha squash with this delightful Japanese side dish. Perfect for any meal, this kabocha salad offers a unique twist on traditional mashed potatoes. Give it a try today and elevate your dining experience with this flavorful and nutritious dish!

Course Appetizer, Side Dish

Cuisine Asian, Asian American, Asian Fusion, Japanese

Keyword kabocha salad, mashed kabocha squash

Prep Time 5

Cook Time 15

Drying Time 5

Total Time 25

Servings

Calories 170kcal

Ingredients

1 Cup Kabocha ~1/4 of a kabocha
1/8 tsp Salt
3 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
1/8 tsp Toasted Sesame Seeds optional garnish

Instructions

Gather all the ingredients.
Place whole kabocha into the microwave for about 20-25 seconds. Once softened, cut 1/4 of kabocha as shown below and use a vegetable peeler to peel off the skin. Cut kabocha into 1" x 1" cubes and set aside.
In a stove top pot, add kabocha cubes and enough water to fully submerge the kabocha. Place on high heat, cover, and bring water to a boil. Once water is boiling, reduce heat to low, cover stove top pot 7/8 of the way to expose a little room for evaporation and cook for 15-20 minutes until kabocha is easily forked.
Remove boiled kabocha and place onto a oven rack to eliminate any water absorbed into the kabocha (around 5 minutes). This step is extremely important, otherwise you won't achieve the correct texture.
Next, add kabocha into a mixing bowl, along with Kewpie mayo and salt. Use the bottom of a fork to mash the kabocha until a smooth texture is formed. Transfer to a serving bowl and garnish with optional sesame seeds.

Video

Nutrition