This easy-to-make kabocha squash salad will be ready in 15 minutes! If you're looking for a simple kabocha dish to your menu, this salad is perfect!
Kabocha squash is a fall staple!! This seasonal vegetable is incredibly sweet and rich, which means it's perfect on its own or in this simple salad.
Mash kabocha squash and add boiled eggs to give the salad a chewy texture and season it with mayonnaise dressing. The creamy, rich salad is ready!
- This recipe is for you if:
- You love kabocha squash.
- You want to make kabocha squash salad.
- You are looking for an easy kabocha squash recipe
Let me show you how to make it. If you want to check the recipe right away, please jump to the recipe card. Let's get cooking!
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About this recipe
- Kabocha squash salad with boiled eggs
- Homemade mayonnaise dressing
- Easy kabocha squash recipe
- Sweet and creamy
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Kabocha squash: Choose a kabocha squash that is dark orange and has plump seeds.
- Boiled egg: Boiled on medium heat for 10-12 minutes.
- Dressing: lemon, mayonnaise, yogurt, salt, honey. I use raw lemons, but you can also use bottled lemon juice or vinegar. If you don't have honey, you can substitute it with sugar (or you can omit honey if the kabocha is sweet enough).
🔪Instructions
Ok, let me walk you through how to make it step by step. You can watch this video as well.
- Cut kabocha, put them on a steamer basket in a pan.
- Pour some water, cover and steam for 10 minutes until tender.
- Mash kabocha using either a masher or fork.
- Add boiled egg.
- Make a dressing by mixing all the ingredients.
- Toss until well mixed.
Here you go! This creamy, and beautiful orange color salad is the great side for your lunch or dinner.
Boiled eggs don't last very long after peeling, so try to eat them by the next day.
What to serve with
If you wonder what to serve with, how about rice and miso soup? Here is one example:
- Chickpea ketchup rice
- Nori tamagoyaki
- Daikon miso soup
- Cherry tomatoes
- Okura
Thanks for Stopping By
This is one of our family's favorite salads in the fall. I hope your family will love it too!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
More Kabocha Squash Recipes You Might Like
- Kabocha dango
- Veggie Quinoa Salad
- Lotus Root, Pumpkin and Hijiki Salad
- Pumpkin Miso Soup
- Vegan Pumpkin Muffins
Watch how to make it
📖 Recipe
Kabocha Squash Salad With Egg
- Prep Time: 3
- Cook Time: 10
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Toss
- Cuisine: Japanese
- Diet: Vegetarian
Description
This easy-to-make kabocha squash salad will be ready in 15 minutes! If you're looking for a simple kabocha dish to your menu, this salad is perfect!
Ingredients
- ¼ Kabocha (250g)
- 1 Boiled egg
Dressing:
- 1 tsp Lemon
- 2 Tbsp Mayonnaise
- 1 Tbsp Yogurt
- ⅓ tsp Salt
- 1 tsp Honey
Instructions
- Steam kabocha: Cut kabocha into small pieces and steam them in a pan for about 10mins until tender.
- Mash kabocha: Place the kabocha in a medium-sized bowl and use either a masher or fork to mash it.
- Add boiled egg: Cut a boiled egg into small pieces and add them to the mashed kabocha.
- Dressing: Make a dressing by mixing all the ingredients in a bowl.
- Toss: Add the dressing to the bowl and toss until it is well mixed.
Notes
- Equipment: Saucepan (18cm/7 inches), Steamer basket
- Substitute: I use raw lemons, but you can also use bottled lemon juice or vinegar. You can substitute honey with sugar (or you can omit the honey if the kabocha is sweet enough).
- Storage: Boiled eggs don't last very long after peeling, so try to eat them by the next day.
- Kabocha squash can be boiled or heated in the microwave instead of steaming.
Keywords: kabocha squash salad
Ana
This looks delicious! Do you eat this as a small main dish? If not, then what do you usually pair this dish with?
JURI
Hi Ana, thanks for your comment! I would usually pair it with rice and miso soup. For example, I had ketchup rice, tamagoyaki, miso soup and put this kabocha salad as a side. I added the photo in the post (the section called "What to serve with") so please check it out. It is also good to serve with pasta or toast. I hope you like the idea!
Ana
Thanks Juri, I’m making this today and will have wrapped in cos lettuce as a small meal. It would make an excellent creamy side dish. I love your recipes and hope you share more!
★★★★★
JURI
That's a great idea! I appreciate you tried my favorite kabocha salad recipe! If you have any requests for recipes, feel free to let me know:)
Ana
Hi Juri The kabocha salad was delicious!! We had the salad wrapped in cosberg lettuce with a side of steamed artichoke and herb aioli. My husband does not usually like boiled egg but loved this dish! I substituted 1tablespoon of kewpie mayonnaise with yoghurt as we are trying to loose weight and made the kabocha up to 330g and an added an additional egg as we had this as a main. The dressing was so bright, light and flavourful. Thanks again.
I’d love see soup recipes and any make the night before type of meals if you have any ideas. We generally eat to 1,200 calories a day so I’m always on the look out for healthy options.
★★★★★
JURI
Thank you for letting me know how you made it! It's so helpful! I'm happy to see what you are looking for. 1200 calories, oh wow! Let me work on your requests so please stay tuned 😉