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1
Put the frozen kabocha squash on a heatproof dish and microwave without a cover.
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2
Important: cook it for a bit longer than indicated on the frozen packet, to make it less watery and denser in flavor.
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3
I microwaved it for 8 minutes at 600 W.
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4
Edited: Keep you eye on the kabocha while you're cooking it and cover with plastic wrap if the kabocha is getting too dry.
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5
If it still feels water after you push a piece in with your finger, microwave it for a bit more, until the kabocha squash is cooked through.
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6
It should be creamy yet floury.
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7
If you cook it for too long, it will turn yellow as shown here.
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8
It'll be dry and grainy and not very nice, so be careful.
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9
While the kaboccha squash is cooking, cut the cheese up.
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10
Cut up the cooked kabocha squash into easy to eat pieces.
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11
(By cutting it up you'll get rid of more excess moisture.)
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12
Put the cut up cheese on top; it will soften with the residual heat.
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13
Leave to rest for a while until cool.
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14
Chop up the egg coarsely.
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15
The flavor will become milder with the egg.
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16
When the kabocha squash is cool, add the egg and mayonnaise, mix, and it's done.
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17
Taste, and add more mayonnaise and/or salt and pepper as needed.
