Sweet Kabocha Squash and Egg Salad
How to Make Delicious Kabocha Squash and Egg Salad
This time of year, kabocha squash is wonderfully delicious! Enjoy it steamed as a snack, transformed into a vibrant salad, or generously spread on bread for a delightful sandwich. Its subtle chestnut-like sweetness makes it an absolute treat. Let’s make a creamy and satisfying salad!
Ingredients- 1 mini kabocha squash (approx. 400-500g)
- 3 eggs
- 5 Tbsp mayonnaise
- A pinch of sugar (optional)
- A pinch of salt
Cooking Instructions
Step 1
I’ve prepared a mini kabocha squash, organically grown with great care in Jeju. Look at that vibrant yellow flesh – it looks incredibly appetizing and smells subtly like chestnuts already!
Step 2
Wash the kabocha squash thoroughly, remove the stem, and place it in a microwave-safe dish. Microwave for about 4 minutes until tender. Cooking times can vary depending on your microwave’s wattage, so check for doneness and adjust as needed. The cooked squash is soft and fluffy, with a wonderful natural sweetness reminiscent of roasted chestnuts. It’s truly delightful!
Step 3
You can peel the kabocha squash if you prefer, or leave the skin on. While it’s still warm, use a fork to mash it easily. I personally like to leave some texture rather than mashing it completely smooth, as I enjoy the slight chewiness.
Step 4
I’m adding boiled eggs for extra creaminess and texture to the salad today. They pair wonderfully with the mashed kabocha. Feel free to adjust the number of eggs to your preference.
Step 5
Now, let’s bring it all together! Add a generous amount of mayonnaise to the mashed kabocha and boiled eggs. Season with salt to taste. If the kabocha is sweet enough on its own, you can omit the sugar, but if you desire extra sweetness, a small amount of sugar can be added. A crack of black pepper will enhance the flavors.
Step 6
For a beautiful finish, let’s garnish the salad. You can save one of the boiled egg yolks and grate it over the salad using a fine-mesh sieve, creating a lovely snowy effect. If you sprinkle it only in the center, the vibrant yellow of the kabocha will stand out even more. You could also add a sprinkle of chopped parsley for extra color if you like.
