Kabocha Squash and Cream Cheese Salad in 10 Minutes

1. 1

   Slice the kabocha 7-8 mm thick, and lay them on a microwave-proof container in a single layer taking care not to overlap.

2. 2

   Sprinkle evenly about 1 teaspoon of water on the kabocha, and loosely cover with plastic wrap.

3. 3

   Microwave the kabocha (use the setting for cooking root vegetables or potatoes, if available).

4. 4

   Once the kabocha is cooked and tender, remove from the microwave, and lightly season with salt and pepper.

5. 5

   Mash the kabocha lightly, fold in the cream cheese and mayonnaise, and it's done.

No nutritional information available.

No additional tips available.