Since we enjoyed some nice pumpkin dishes while we were in Japan this time, when my wife found a Japanese kabocha pumpkin (or squash) at Whole Foods store, we had to get one. I made my ususal simmered pumpkin and potage but still half of the pumpkin was left. So, I made this pumpkin salad from the quarter of the pumpkin.
One evening, I served this as a part of the opening appetizers. From left to right, pumpkin salad, asparagus and Campari tomato with roasted sesame vinegar dressing and mackerel simmered in miso with green beans.
The asparagus was boiled and the Campari tomatoes were skinned. The dressing is the same one I used for figs.
This is my usual and favorite miso simmered mackerel. I added boiled green beans for color.
1/4 Japanese “Kabocha” squash, guts removed, cut into 1/2 inch slices.
1/4 cup raisins.
2 tbs Mayonnaise
2tbs Greek yogurt (my wife strained plain yogurt)
Cream and soy sauce (optional)
I placed the kabocha slices in a lidded silicon container and microwaved for about 4-5 minutes or until cooked. While it was hot, I removed the skin and mashed the kabocha, added the raisins, mayonnaise and greek yogurt and mixed.
This was nicely sweet (without any sugar) from the kabocha itself and from the raisons. My wife liked to add a bit of soy sauce and cream to this which I agree. It was a nice small dish which can be used as a side or as an appetizer.