Kabocha and cream cheese salad

The word “kabocha” refers both to the entire cucurbit family and specifically to the green Japanese winter squash also known as delica. It is generally drier, firmer, and sweeter than other winter squash, making it an ideal substitute for potatoes or sweet potatoes in many hearty midwinter dishes. As it cooks and becomes softer, it maintains its shape, making it ideal for stir fry dishes as well. We grow 4 kinds of kabocha on our farm—traditional, miniature (great for stuffing and baking), white (with a milder, chestnut-like taste), and “giant” (Nagachan, reaching 20 inches in length). Properly cured, they will keep most of the winter in a dry, cool place.


(4 servings)
1 medium sized kabocha (delica) squash (1 1/2 ~2 pounds)
cream cheese, 4 oz.
mayonnaise, 3 tbsp.
Salt and pepper to taste


(1) Cut the kabocha in half and scoop out the seeds. Leave the skin on.
(2) Chop into bite-sized pieces. Steam in the microwave or boil until soft.
(3) Mash lightly while still hot, sprinkle with salt and pepper, and set aside.
(4) Cut cream cheese into half inch cubes
(5) After the kabocha has cooled, combine with mayonnaise and cream cheese and mix lightly.
(6) Chill and serve.

Note: the relative amounts of cream cheese, mayonnaise, salt, and pepper can all be adjusted depending on taste. Please experiment!