For a smooth and creamy kabocha squash salad, it is important to steam the squash until fully tender, then peel and mash it while it is still warm.
This kabocha squash salad recipe steams the squash for 12 minutes, then combines it with mayonnaise, a small amount of sugar, corn, and chopped nuts for a mildly sweet and nutty flavor. The natural sweetness of the kabocha comes through, while the corn adds little bursts of texture and the nuts provide a pleasant crunch.
Enjoy this soft and creamy salad for breakfast or as a snack, or use it as a filling for soft dinner rolls or sandwich bread.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1 whole kabocha squash, about 800 g (28.2 oz)
- 2 tbsp corn
- 20 g (0.7 oz) nuts
🧂 Seasonings & Dressing
- 1 heaping tbsp mayonnaise
- 1/3 tbsp sugar
- 1 pinch salt
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Kabocha Squash Salad
- Wash and cut the kabocha: Rinse 1 whole kabocha squash thoroughly under running water. Cut it in half, scoop out the seeds with a spoon, then cut it into large pieces with the skin still on.
- Steam the kabocha: Add water to a steamer and bring it to a boil. Place the kabocha pieces in the steamer, cover, and steam for 12 minutes.
- Peel and mash: Once cooked, carefully slice away the softened skin with a small knife. Transfer the warm kabocha flesh to a bowl and mash until smooth with a ladle or potato masher.
- Add the remaining ingredients: Add 2 tbsp corn and 20 g (0.7 oz) finely chopped nuts to the mashed kabocha. Mix in 1 heaping tbsp mayonnaise, 1/3 tbsp sugar, and 1 pinch salt until evenly combined.
✓ Key Tips for Success
- Steam first, then peel: Raw kabocha has very hard skin, so trying to peel it with a knife can be difficult and unsafe. Remove only the seeds first, steam the squash with the skin on for 12 minutes, then peel away the softened skin with a small knife.
- Mash while warm: Kabocha becomes firmer as it cools and loses moisture, which makes it harder to mash smoothly. Mash it while it is still warm right after steaming for a soft texture without large lumps.
✓ Serving Tips
- Spread a generous amount between slices of sandwich bread or soft dinner rolls for an easy and filling breakfast sandwich.
- Spoon a small amount onto crackers and top with a piece of cheese for a simple finger-food canapé.
- Store the finished salad in an airtight container in the refrigerator and enjoy it chilled for 2–3 days.
✓ How to Choose a Good Kabocha Squash
- Weight and firmness: Choose a kabocha that feels heavy for its size and has a firm, solid rind when gently pressed.
- Color and appearance: Look for a squash with an even, deep green color and a natural sheen without excessive blotchiness.
- Stem condition: A dry, well-cured stem indicates that the squash has matured properly and developed its sweetness. Source: Rural Development Administration Nongsaro Agricultural Food Encyclopedia
✓ Kabocha Squash Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 57.00 kcal |
| Carbohydrates | 13.63 g |
| Protein | 1.19 g |
| Fat | 0.65 g |
| Sodium | 0.00 mg |
Values are based on 100 g of raw kabocha squash. Actual nutrition may vary depending on the variety, part used, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. How long should I steam kabocha squash, and what heat should I use?
Once the water in the steamer is boiling, add the kabocha, cover, and steam over medium-high heat for about 12 minutes until tender.
Q2. What kinds of nuts can I use in kabocha squash salad?
Almonds, walnuts, cashews, or a 20 g (0.7 oz) pack of mixed nuts all work well. Finely chop them before mixing them in for a nutty flavor and pleasant crunch.
Using the proportions in this recipe brings out the gentle natural sweetness of the kabocha while the mayonnaise adds creaminess and a pinch of salt gives the flavor extra savory depth. The smooth mashed squash is balanced by sweet kernels of corn and finely chopped nuts, giving each spoonful a mix of soft and crunchy textures.
If you are looking for a soft, lightly sweet snack or an easy side salad, try this kabocha squash salad recipe. It is delicious on its own, and it also works well as a filling for soft dinner rolls or sandwich bread for a simple breakfast.
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