Heat the kabocha in a microwave and mash. Put in a bowl and season with salt and pepper.
Cut the cucumber into 4 lengthwise and then cut into 1 cm dices.
Add a peeled hard-boiled egg into the 1 bowl. mash with the back of a fork while it is hot and mix with the kabocha.
Add the diced cucumber, mayonnaise and Japanese mustard to the Step 2 bowl and mix well.
Story Behind this Recipe
You can make this quick salad with frozen and cooked kabocha. This could be a filling for your breakfast sandwiches.
Cut the cucumber into a small dice, not slices. Whenever you buy a whole kabocha squash, cut into portions, microwave or steam, and freeze the unused portion. Reheat in a microwave anytime you need it. Use a potato masher to mash.