Kabocha Squash (Japanese Pumpkin) Salad Recipe


Made another batch of Kabocha Squash Salad, which is our Fall tradition. I make enough for the week for as a long the pumpkins are available from a local farm. Usually into late October!

Our Kabocha Squash Salad recipe:


  • 3 small Kabocha squash (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 or 2 spicy red peppers
  • 1 large onion

For the dressing:

  • 4 tablespoons of mayonnaise
  • Soya sauce to taste


  1. Preheat your oven to 400°F (200°C).
  2. Wash the Kabocha squash, cut it in half, and remove the seeds. You can leave the skin on.
  3. Bake the squash in the preheated oven for about 60 minutes or until they are tender and slightly caramelized.
  4. While the squash is baking, prepare the dressing. In a bowl, whisk together 2 tablespoons of olive oil, soya sauce and mayonnaise. Adjust the seasoning to your taste. Add chopped onion and peppers.
  5. Once the squash is done, remove it from the oven and let it cool.
  6. In a large bowl, scrape out of the flesh and mash pumpkins until well mixed. Discard any pumpkin skin.
  7. Add the dressing made with spicy peppers, diced onion and mayonnaise.
  8. Continue to mash until well mixed and creamy.
  9. Serve the salad immediately or store in the fridge for up to 5 days.

Enjoy your Kabocha Squash Salad!

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