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1
Cut the kabocha squash into about 1.5 cm cubes, place in a microwave-safe container, and rinse with water.
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2
This time I used 350 g of kabocha squash.
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3
I didn't remove the peel since it's packed with nutrition, but the salad is smoother if the peel is removed.
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4
Of course, if you don't like the peel, go ahead and remove it.
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5
Also, you could use frozen kabocha squash instead.
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6
Drain the kabocha squash, leaving it a bit moist, cover with plastic wrap, and microwave for 6-8 minutes at 600 W. If the kabocha squash is not fully cooked, microwave some more.
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7
Be careful not to burn yourself when removing the plastic wrap!!
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8
Once the kabocha squash is tender, mash lightly with a potato masher while it's still hot.
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9
Cut the cream cheese into 2 cm squares and mix it into the kabocha squash while it's still hot.
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10
Season with mayonnaise, salt, and pepper.
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11
Taste, and add sugar if needed (be sure to season with pepper lightly, taste, and adjust if needed).
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12
Once cooled, transfer to a serving plate, and it's done.
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13
You could add raisins at Step 6 if you'd like.
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14
I like to add raisins to my salad.
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15
The sweetness from the kabocha squash tends to stand out more without the raisins.
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16
This is how my child and husband like it.
