• Gather all the ingredients. Please note that this recipe requires a chill time of at least 1 hour.
  
• Use a spoon to remove the seeds from ½ kabocha squash. Use a razor-sharp knife to cut the kabocha half into 2-inch wedges; I cut mine into 4 wedges. Cut the wedges into roughly 2-inch cubes; it doesn't need to be exact as you'll be mashing it later. Tip: If your kabocha is very hard to cut, you can microwave it for about 30 seconds (1000W) to soften it slightly. For more information, read my post How To Cut a Kabocha Squash.
  
• Next, peel the green skin from the kabocha cubes: Lay each wedge on its flat side and slice or shave off the peel with your knife.
  
• Set a steamer basket in a large pot (I use a Dutch oven). Pour 1 cup water into the bottom of the pot.
  
• Add the peeled kabocha pieces to the steamer basket in a single layer for even cooking. I use all the surface area of the steamer basket, even the curved sides. Cover the pot with a lid and bring the water to a boil over medium-high heat. Lower the heat to maintain a simmer and steam for 15 minutes (depending on the size of your kabocha pieces).
  
• Meanwhile, cut ½ red onion into thin slices. Sprinkle with a pinch of salt and rub it into the onion until it wilts a bit.
  
• Squeeze out the liquid from the onion slices with your hands and set aside.
  
• Cut 5 slices ham (optional) into thin strips.
  
• After 15 minutes, check if the kabocha is cooked. If a wooden skewer pierces the kabocha easily, it's done. Transfer the kabocha to a bowl or a mortar and pestle.
  

To Assemble the Salad

• Roughly smash the kabocha with the pestle, leaving some chunks for texture.
  
• Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
  
• Add the red onion slices to the bowl and mix well.
  
• Add 2 Tbsp Japanese Kewpie mayonnaise and 2 Tbsp cream cheese. I measured the cream cheese spread using a cookie scoop. Mix with the kabocha to combine.
  
• Add the strips of ham (optional) and mix.
  
• Cover the salad with plastic wrap and chill in the refrigerator for at least one hour. When you're ready to serve, I recommend adding some cream cheese streaks here and there on the top for decoration.
  

To Serve

• Serve the chilled salad in individual bowls. I like to garnish with a sprig of parsley.
  
• Enjoy!
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days or in the freezer for 3 weeks. Thaw in the refrigerator overnight, then enjoy it chilled.