Mashed kabocha squash is a healthy and low carb side dish that you need to add to your thanksgiving spread. Made from Japanese pumpkin, this kabocha salad is naturally sweet and full of flavor!
If you love kabocha and want to learn how to cook kabocha this fall season, then this recipe is perfect for you. It’s easy, delicious an uniquely appetizing side dish that’s a sure crowd pleaser.
What is Mashed Kabocha Salad?
This kabocha salad is made from fresh Japanese pumpkin that’s been boiled, drained and mashed. Because of the natural flavor of kabocha, no butter is needed to make this kabocha salad.
What is Japanese pumpkin, also known as kabocha squash?
For those that aren’t familiar with kabocha, it’s known as a Japanese pumpkin but much smaller compared to its Western counterpart and green in color. The darker green the kabocha, the sweeter it will be!
What does kabocha squash taste like?
Kabocha squash has a subtly sweet taste with a velvety texture similar to a cross between pumpkin and sweet potato. The flesh is typically on the drier side when roasted in the oven however, simmered creates a moist kabocha texture that will be pleasing to any crowd.
Is kabocha squash healthy?
Kabocha is packed with beta carotene (Vitamin A), Vitamin C and other essential minerals that help combat free radical cells.
How to cook kabocha?
Boil in water to cook kabocha for 15- 20 minutes or until easily pierced with a fork. You can also deep fry and oven roast kabocha.
How do you soften kabocha squash?
You help with slicing, microwave kabocha squash for 1 1/2 minutes to soften the flesh making chopping easier.
What ingredients do I need to make kabocha salad?
- Kabocha – Japanese pumpkin found in most Japanese supermarkets.
- Salt – table salt or sea salt.
- Kewpie Mayo – adds creaminess to the the mashed kabocha.
- Toasted Sesame Seeds – used for garnish.
How to make mashed kabocha squash?
Boil kabocha cubes for 15-20 minutes. Add kewpie mayo, salt and mash until desired consistency. Top with sesame seeds.
What is the nutrition information for this mashed kabocha squash recipe?
- 170 Calories
- 5g Carbohydrates
- 1g Fiber
- 1g Protein
- 15g Fat
- 30mg Cholesterol
- 298mg Sodium
- 203mg Potassium
- 16mg Calcium
- 1mg Iron
- 793ui Vitamin A
- 7mg Vitamin C
Looking for other kabocha recipes?
- Simmered Japanese Kabocha
- Baked Maple Glazed Kabocha
- Kabocha Pumpkin Fries
- Sweet n Salty Fried Kabocha
Now, let’s get making this Mashed Kabocha Salad recipe!
- Prepping Time 5M
- Cooking Time 15M
- Drying Time 5M
- Total Time 25M
- Net Carb/Serv ~4g
- Servings 2
1) Gather all the ingredients.
2) Place kabocha into the microwave for about 1 – 1.5 minutes until softened. Once softened, de-seed, cut 1/4 of kabocha as shown below and use a vegetable peeler to peel off the skin. Cut kabocha into 1″ x 1″ cubes and set aside.
3) In a stove top pot, add kabocha cubes and enough water to fully submerge the kabocha. Place on high heat, cover, and bring water to a boil.
4) Once boiling, lower heat to medium-low, cover stove top pot 7/8 of the way to expose a little room for evaporation and cook for 15-20 minutes until kabocha is easily forked.
5) Remove boiled kabocha and place onto a over rack to eliminate any water absorbed into the kabocha (around 5 minutes). This step is extremely important, otherwise you won’t achieve the correct texture.
6) Next, add kabocha into a mixing bowl, along with Kewpie Mayo and salt. Use the bottom of a fork to mash the kabocha until a smooth texture is formed. Transfer to a serving bowl and garnish with optional Sesame Seeds.
Hope you enjoy your Mashed Kabocha Salad !
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Mashed Kabocha Salad
- 1 Cup Kabocha ~1/4 of a kabocha
- 1/8 tsp Salt
- 3 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 1/8 tsp Sesame Seeds optional garnish
- Gather all the ingredients.
- Place whole kabocha into the microwave for about 20-25 seconds. Once softened, cut 1/4 of kabocha as shown below and use a vegetable peeler to peel off the skin. Cut kabocha into 1" x 1" cubes and set aside.
- In a stove top pot, add kabocha cubes and enough water to fully submerge the kabocha. Place on high heat, cover, and bring water to a boil.
- Once water is boiling, reduce heat to low, cover stove top pot 7/8 of the way to expose a little room for evaporation and cook for 15-20 minutes until kabocha is easily forked.
- Remove boiled kabocha and place onto a oven rack to eliminate any water absorbed into the kabocha (around 5 minutes). This step is extremely important, otherwise you won't achieve the correct texture.
- Next, add kabocha into a mixing bowl, along with Kewpie Mayo and salt. Use the bottom of a fork to mash the kabocha until a smooth texture is formed. Transfer to a serving bowl and garnish with optional sesame seeds.
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