Sweet & Creamy Kabocha Squash Salad (Microwave Method)
Easy Kabocha Squash Salad Recipe: Steaming Kabocha in the Microwave and Delicious Dressing Tips
Discover a delightful Kabocha squash salad recipe, perfect for enjoying the peak season of mini Kabocha in August and September. These mini squashes are incredibly tender, moist, and sweet. This salad is not only a fantastic healthy snack but also a great option for a light meal or diet. Forget steaming methods; we’re using the microwave for ultimate convenience! Microwaving mini Kabocha for about 5 minutes yields a perfectly tender and moist result. The dressing, a harmonious blend of mayonnaise, condensed milk, and honey, creates a wonderfully smooth and sweet consistency. Adding nutritious nuts and tangy cranberries elevates the flavor and health benefits. Follow these detailed, beginner-friendly steps to create this delicious dish!
Main Ingredients- 1 mini Kabocha squash (approx. 540g after preparation)
- 1-2 Tbsp Baking soda (for washing)
- 2 Tbsp Dried cranberries
- 2-3 Tbsp Roasted peanuts
Sweet Dressing Ingredients- 5 Tbsp Mayonnaise
- 3 Tbsp Condensed milk
- 1 Tbsp Honey
- 5 Tbsp Mayonnaise
- 3 Tbsp Condensed milk
- 1 Tbsp Honey
Cooking Instructions
Step 1
The skin of the Kabocha squash is packed with nutrients, so we’ll be using it! Thorough cleaning is essential. First, sprinkle 1-2 tablespoons of baking soda directly onto the squash skin. Then, gently scrub the squash under running water, ensuring all dirt is removed.
Step 2
Kabocha squash has a hard rind, making it difficult and potentially dangerous to cut. To make slicing easier and safer, microwave the squash for about 1-2 minutes. This softens the flesh just enough to allow for effortless cutting. This simple step makes a big difference!
Step 3
After the brief microwave stint, the Kabocha will be tender enough to slice easily. Carefully cut the squash into 8 wedges. It’s best to do this slowly and with care, especially if children are around.
Step 4
Once cut, you’ll see the seeds and fibrous strings inside. Use a spoon to scoop out and discard these parts. Trim off the stem with a knife, and your Kabocha is now prepped! We’ll move on to steaming it in the microwave.
Step 5
Place the prepared Kabocha wedges into a microwave-safe dish. Lightly spritz the squash with water or cover the dish with a lid. This helps to retain moisture, ensuring the squash steams beautifully and becomes extra tender and evenly cooked. It’s much simpler than using a traditional steamer!
Step 6
Cover the dish and microwave on high for approximately 5 minutes. For steaming, 5 minutes in the microwave is generally sufficient, while steaming on a stovetop might take around 10 minutes. Remember to adjust the time based on your microwave’s power and the size of your Kabocha.
Step 7
After 5 minutes, remove the lid to reveal perfectly steamed, wonderfully moist, and tender Kabocha. Even though mine was on the larger side, the pre-microwaving step significantly sped up the cooking process compared to using a steamer. Cooking times can vary, so it’s always best to check for doneness.
Step 8
The best way to check if the Kabocha is cooked is by inserting a fork or skewer; it should slide in with ease. We’ll be setting aside two cooked wedges to enjoy as they are, and using the remaining six for our salad.
Step 9
The six cooked Kabocha wedges used for the salad weighed about 540g. Transfer them to a mixing bowl. For the easiest mashing, do this while the squash is still warm! Use a fork or potato masher to gently mash the Kabocha. You don’t need a perfectly smooth purée; aim for a slightly chunky texture, as shown in the photo, for a pleasant bite.
Step 10
Now, let’s prepare the dressing. Add 5 tablespoons of mayonnaise, 3 tablespoons of condensed milk, and 1 tablespoon of honey to the mashed Kabocha. The condensed milk adds a lovely creaminess and sweetness, making it easy to achieve the perfect dressing consistency.
Step 11
Next, stir in 2 tablespoons of dried cranberries and 2-3 tablespoons of roasted peanuts. Feel free to add more nuts if you like! Mix everything together gently until well combined.
Step 12
Continue mixing until the dressing and additions are evenly distributed throughout the mashed Kabocha. Your delicious Kabocha salad is almost ready!
Step 13
Spoon the finished Kabocha salad onto a serving plate, shaping it into a nice mound. Garnish with fresh baby greens for a beautiful presentation and a refreshing contrast. Enjoy this delightful, seasonal sweet treat!
