Sweet and golden kabocha squash (Japanese pumpkin) shines brightly in this Kabocha Salad recipe with crispy bacon and crunchy cucumber. This beautiful salad could become a new classic on your holiday table.
Use a spoon to scoop out the seeds from 1 lb kabocha squash and discard them. Cut the kabocha into slices 1 inch (2.5 cm) wide.
Peel the kabocha skin. Then, cut the kabocha into 1-inch (2.5-cm) cubes.
Put the kabocha in a saucepan and cover with water. Boil the kabocha until soft.
Drain the water and mash half of the kabocha. It’s better to leave some big chunks unmashed for texture.
In a frying pan, cook 2 slices bacon over medium-high heat until crispy. Drain the excess oil on a paper towel and then cut the bacon into small pieces.
Peel 1 Japanese or Persian cucumber lengthwise, alternating with unpeeled skin to make a striped pattern. Then, thinly slice the cucumber.
Put the cucumber slices in a bowl and sprinkle with ¼ tsp Diamond Crystal kosher salt. Rub the salt into the cucumber and let it stand for 5 minutes. Then, squeeze out the liquid.
Combine the kabocha, bacon, and cucumber together in a bowl. Add 3 Tbsp Japanese Kewpie mayonnaise and freshly ground black pepper. Mix it all together. Serve it cool or at room temperature.
To Store
You can keep the leftovers in an airtight container and store it in the refrigerator for 1–2 days or in the freezer for 2–3 weeks.