Kabocha Salad Recipes

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.

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.