Kabocha Salad Recipes

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.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
• Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve.

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.