Kabocha Salad

• Gluten free

• Meat

  • 2 slices Bacon

• Produce

  • 1 Japanese cucumber or 1/2
  • 1 lb Kabocha squash

• Condiments

  • 3 tbsp Japanese mayonnaise

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt

Found on justonecookbook.com

Ingredients

• About 1 lb (454 g) Kabocha squash (Japanese pumpkin)
• 1 Japanese cucumber or ½ of an English cucumber
• ¼ tsp. salt
• 2 slices of bacon
• 3 Tbsp. Japanese mayonnaise
• Freshly Ground Black Pepper

Directions

• Scoop the kabocha seeds with spoon and discard them and cut into 1 inch slices.
• Remove the kabocha skin and cut into 1 inch cubes.
• Put the kabocha in saucepan and cover with water. Boil the kabocha until soft.
• Drain water and mash half of the kabocha. It’s better to leave some big chunks unmashed for texture.
• In a frying pan, cook bacon slices over medium high heat until crispy. Drain excess oil on the paper towel and then cut into small pieces.
• Partially peel the cucumber lengthwise so that it will look like a stripe pattern and then thinly slice it.
• Put the cucumber slices in a bowl and sprinkle salt. Massage and cucumber and let it stand for 5 minutes. Then squeeze water out.
• Combine all the ingredinets together in a bowl. Add mayonnaise and freshly ground black pepper. Mix all together. Serve it cool or at room temperature.