Simple Kabocha Squash Salad

1. 1

   Chop the kabocha squash into bite sized pieces, and randomly cut off the skin.

2. 2

   Finely mince the parsley.

3. 3

   Put the kabocha in a pot, fill almost to the top with water, add the consomme, then heat.

4. 4

   Simmer on a medium to low heat.

5. 5

   Drain when the kabocha squash and skin become tender without breaking apart.

6. 6

   (Be careful not to over-boil.)

7. 7

   Thoroughly drain the water, then cool.

8. 8

   (The key is to let the kabocha cool before chilling.)

9. 9

   When it is cool, mash the kabocha to your desired consistency.

10. 10

    I like to leave some texture.

11. 11

    Mix in the parsley, mayonnaise, salt, and pepper, then it's ready to be served!

12. 12

    Since the kabocha are well seasoned, you only need a little mayonnaise.

13. 13

    Add it in a little at a time, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.