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kabocha squash salad with boiled egg in a food container
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5 from 3 votes

Kabocha Squash Salad With Egg

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!
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Salad
Cuisine: Japanese
Keyword: kabocha squash salad, Vegetarian
Servings: 4 servings
Calories: 106kcal
Author: JURI


  • ¼ Kabocha 250g
  • 1 Boiled egg


  • 1 teaspoon Lemon
  • 2 tablespoon Mayonnaise
  • 1 tablespoon Yogurt
  • teaspoon Salt
  • 1 teaspoon Honey


  • 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.



  • 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.


Serving: 1serving | Calories: 106kcal | Carbohydrates: 10.1g | Protein: 2.6g | Trans Fat: 6.6g | Cholesterol: 49.9mg | Sodium: 259mg | Sugar: 6g