Kabocha Salad

Japanese pumpkin (Kabocha) salad. Kabocha's have green skin and inside is orange. The skin is edible.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 1⁄4  kabocha squash
• 5  tablespoons  japanese mayonnaise
• 1  tablespoon white wine
• 10  g  sliced almonds
•  salt
•  pepper
•  chopped parsley

Directions

1. Spoon out the kabocha's seeds.
2. Cut up the kabocha into large bite sized pieces.
3. Saran wrap the kabocha on a plate and put it into a microwave to soften it up.
4. Take about 1/5 of the kabocha off the plate (while it's still hot) and peel the skin off (if it's cold, it will be really hard to peel it off).
5. Mash the peeled kabocha in a bowl.
6. Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.
7. Add the rest of the kabocha and mix it all together.
8. Sprinkle the sliced almonds and chopped parsley on top.