This is the kabocha version of Japanese potato salad. I am not a fan of mayonnaise, so I replace it with a mixture of oil, Greek yogurt and sugar. If you have mayonnaise in your fridge, just replace the mixture with it. Ingredients 1 pound kabocha squash (after seeding, cooking, removing skin, it will be around a little over 10 ounce) 3 ounces red onion (about ¼ wedge of medium onion) 3 ounces cucumber (1 small Kirby cucumber) Sea salt Freshly ground pepper 2 tablespoons rice vinegar 1 ½ tablespoons olive oil 4 tablespoons Greek yogurt 1 teaspoon sugar or maple syrup Instructions: Heat the oven to 450° F. Cook the kabocha wrapped in aluminum foil for 45 minutes or 1 hour, until the flesh is cooked tender. Remove the kabocha from the oven and aluminum foil. Cut the kabocha into half or quarters and remove the seeds with a spoon. Peel of the green skin thinly and transfer the kabocha to a large bowl. With the back of the large spoon, mush the cooked kabocha. Cu the onion into thin slices. Cut the cucumber into half, remove seeds and cut into thin slices. Transfer them to two bowls, add 2 pinches of salt. Toss the vegetables with the salt and leave it for 20 minutes. Later, firmly squeeze the vegetables between your hands to remove excess liquid. Transfer the all squeezed vegetables to the bowl with kabocha. Add and mix the yogurt, olive oil, rice vinegar and sugar in a small bowl. Add the yogurt mixture to the kabocha mixture. If you are using mayonnaise, replace with it. Taste the salad and add a little salt to your likeness.
