This is a salad I made at a friend's house. It's actually her grandmother's recipe.I remember being surprised at how it seemed like a modern recipe--it's certainly not an old-fashioned taste!The trick is to boil the kabocha in consomme stock. Also take care not to over-boil the kabocha and thoroughly drain and cool it after boiling.You can add seasonings as you like.But it's plenty delicious as-is.Thanks to everyone's suggestions, I'm now using the water leftover from boiling to make soup! It's probably best to use quite a lot of water. Recipe by Kinakorin

This is a re-creation of the type of kabocha salad they sell in department store food halls.I use a sweetened yogurt. If using plain yogurt, adjust the sweetness with sugar.You can add some almonds or walnuts to this too. Recipe by Eiyoushino recipe

I added some mixed beans and cheese to the kabocha squash salad I usually make for a lunch with friends.It's also good with canned tuna added. For 4 servings. Recipe by chokomi513

I experimented a lot before coming up with this recipe. My mother-in-law, who's a great cook, always praises this salad too! My family likes rice and dense flavors so I use 3 cheeses and mayonnaise in it.Use the recommended cheese, and be sure to get rid of any excess moisture. Please adjust the cooking time depending on your microwave. If you need to heat it for longer, don't forget to cover it with plastic wrap to prevent it from drying out. For 2 to 3 servings. Recipe by Nanakai mama

My first recipe using a small variety of kabocha squash called "Bocchan".It's about 12 cm in diameter, and is sweeter than most other kabocha squash types. For 2 servings. Recipe by Ni-na41

This is our family's standard kabocha squash salad recipe.You can add cucumbers or cabbage too. It's great on toast! For 4 servings. Recipe by Nikonikopu-san

According to the original recipe my sister-in-law taught me, it says to peel the kabocha squash, boil, and dry it in the pan, but I didn't want to remove the peel since it's highly nutritious. I just used the microwave to simplify the steps.You could use 2 portions (18 g) of "Kiri" brand cream cheese instead. If you don't like the peel of the kabocha squash, remove the peel. If it's too bothersome, you could skip mashing the kabocha squash. If you like your salad to be creamy, add 5 tablespoons of mayonnaise!! Adjust the amount of sugar depending on how sweet the kabocha squash is. For 4-6 servings. Recipe by Hinamatsuri

I had several different types of nuts .I felt like a squirrel!Mash the kabocha and adjust the amount of mayonnaise according to your preference.I suggest adding lots of nuts .The topping shown above in the photo is Chinese wolfberry fruit. The red color adds a pretty accent! For 4 people. Recipe by Tsuiterusatochan

This has been a staple dish in our family for quite a while.※ You can use frozen kabocha squash.※ Adding a little bit of yogurt is also delicious.※ If using sweet new harvest onions, you don't need to rub the slices with salt. Adjust the amount of mayonnaise to taste. Recipe by Yuuyuu0221

I have a not-so-serious kabocha squash salad version too, that involves just microwaving, then adding mayo and soy sauce. That's really delicious too, but this recipe here is a properly made salad that's just like one you might buy in a prepared food store.Make the raisin yogurt the day before. I recommend it not just for salads, but for sweet recipes too.The kabocha squash will fall apart while you're mixing it with the yogurt and other ingredients, but that's okay. For about 4 servings. Recipe by Kana2143

I came up with this idea thinking it'd be fun to attach eyes to a Mont Blanc. Since it'd be too commonplace to make them desserts, I made them into single servings of salad.If you don't have a food processor, mash the kabocha with a potato masher and evenly stir in the seasoning ingredients with a spatula.For the decorating tip, I used a Mont Blanc cake nozzle, but you can improvise with whatever you have on hand. Recipe by Raby

I made this for my kabocha-loving daughter.The baking time may vary depending on your particular oven. Please cook the kabocha until tender. Recipe by Run mama