1 cube (or 4 to 5 g, if using granules or powder type consomme)
Salt and pepper
Chop the kabocha squash into bite sized pieces, and randomly cut off the skin. Finely mince the parsley.
Put the kabocha in a pot, fill almost to the top with water, add the consomme, then heat.
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.）
Thoroughly drain the water, then cool. (The key is to let the kabocha cool before chilling.）
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!
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!
The trick is to boil the kabocha in consomme stock. Also take care not to over-boil the kabocha and thoroughly drain and cool it after boiling. You can add seasonings as you like. But it's plenty delicious as-is. Thanks to everyone's suggestions, I'm now using the water leftover from boiling to make soup! It's probably best to use quite a lot of water.