Simple Kabocha Squash Salad

Simple Kabocha Squash Salad

All you need is kabocha squash! A super tasty and easy-prep salad simply seasoned with consomme stock. Serve the broth as soup.

Ingredients: 3 to 4 servings

Kabocha squash
Consomme soup stock cube
1 cube (or 4 to 5 g, if using granules or powder type consomme)
Parsley (optional)
to taste
2 tablespoons
Salt and pepper
to taste


1. Chop the kabocha squash into bite sized pieces, and randomly cut off the skin. Finely mince the parsley.
2. Put the kabocha in a pot, fill almost to the top with water, add the consomme, then heat.
3. Simmer on a medium to low heat. Drain when the kabocha squash and skin become tender without breaking apart. (Be careful not to over-boil.)
4. Thoroughly drain the water, then cool. (The key is to let the kabocha cool before chilling.)
5. When it is cool, mash the kabocha to your desired consistency. I like to leave some texture. Mix in the parsley, mayonnaise, salt, and pepper, then it's ready to be served!
6. Since the kabocha are well seasoned, you only need a little mayonnaise. Add it in a little at a time, to taste.

Story Behind this Recipe

This is a salad I made at a friend's house. It's actually her grandmother's recipe.
I remember being surprised at how it seemed like a modern recipe--it's certainly not an old-fashioned taste!