Slice the kabocha 7-8 mm thick, and lay them on a microwave-proof container in a single layer taking care not to overlap.
Sprinkle evenly about 1 teaspoon of water on the kabocha, and loosely cover with plastic wrap.
Microwave the kabocha (use the setting for cooking root vegetables or potatoes, if available).
Once the kabocha is cooked and tender, remove from the microwave, and lightly season with salt and pepper.
Mash the kabocha lightly, fold in the cream cheese and mayonnaise, and it's done.
Story Behind this Recipe
My mother taught me this recipe.
This salad tastes better if you avoid mashing the kabocha too much, and over mixing in the cream cheese and mayonnaise. I especially recommend leaving chunks of cream cheese in the salad. You could add nuts to the salad if you'd like.