Kabocha Squash Salad or Dip

Kabocha Squash Salad or Dip

I simmered kabocha squash in milk and coconut milk and mashed it. It's also great to spread on bread or crackers.

Ingredients: 2 to 4 servings

Kabocha squash
150-200 g
20-40 ml
Coconut milk
20-40 ml
a small amount
a small amount
Salt and pepper
to taste if needed


1. Microwave or steam the kabocha squash and cut into bite-sized pieces. Leave the rind on or not, it's up to you. Simmer the kabocha squash in milk and coconut milk, and mash
2. Sprinkle in some nutmeg and cinnamon, taste and add some salt and pepper if you think it needs it, and it's done.
3. Spread on bread to make an open sandwich. The sweet fragrance of the coconut makes it seem like a sweet.
4. Someone tried it with shredded coconut and raisins! The contrast in color is beautiful.
5. Another user tried it with raisins and almonds. Looks like it came from a deli!
6. If you add raisins, shredded coconuts or nuts, it turns into a dessert dish
7. Enjoy it as a rather elegant appetizer with wine, like this user did!
8. Slices of apple look so nice with it.

Story Behind this Recipe

I had some kabocha squash and leftover coconut milk, so I tried simmering one in the other.