Easy Korean Pumpkin Salad (Kabocha Squash Salad)

side view of korean pumpkin salad with kabocha squash

5 from 1 vote

Easy Korean Pumpkin Salad (Kabocha Squash Salad)

A delicious Korean side dish made with sweet, good-for-you Kabocha Squash: Korean Pumpkin Salad! Packed full of nutrition, this creamy golden mash can be served warm, cold, or at room temperature. A great side dish with Korean BBQ. Or during the holiday season.

Prep Time10

Cook Time15

Cooling Time15

Course: Side

Cuisine: Korean

Keyword: Kabocha Squash, Pumpkin, Salad

Servings:

Calories: 117kcal

Author: Lis Lam

Equipment

Stockpot
Potato Masher

Ingredients

1 3.5lb/ 1580 grams Kabocha Squash
1/4 cup Kewpie Mayo
1-2 tsp sugar *depending on sweetness of the squash
salt + pepper *season generously

Instructions

Wash squash. Wash the Kabocha Squash with cold water to remove dirt and debris from the peel.
Chop squash. With a sharp knife, cut Kabocha Squash in half. Remove the seeds with a spoon and discard. Cut squash into 2-inch chunks. There's no need to remove the peel.
Cook squash. There are 2 ways to cook the squash.
Steam. Add a steamer basket to a pot of water with 2-3 inches of water. Bring to a boil. Add the squash chunks and steam until soft and tender, about 12-15 minutes. *Test doneness with a fork.
Boil. Add 1-2 inches of water to a large stockpot. Bring to a boil. When the water is boiling, add the squash chunks. Cover and cook until soft and tender, about 12-15 minutes.
Cool squash. Remove the squash from the cooking pot and set aside on a plate. Cool for 10-15 minutes. *Test doneness with a fork.
Mash. Add cooled squash to the drained and rinsed cooking pot. Add mayonnaise, sugar, salt, and pepper. Using a potato masher, mash until smooth and combined. Taste and adjust the seasoning, adding more sugar, salt, or pepper if needed.
Serve. Scoop onto a plate with an ice cream scoop. Garnish with minced green onion or perilla leaves. Or, add toasted, chopped almonds or pecans. Enjoy!

Video

Notes

Tips:

Make in advance. Korean Pumpkin Salad tastes good cold, room temperature, or warm. Make in advance and store in the fridge. Makes a great ready-made dish during the holiday season or for meal prep.

Add nuts, seeds, and dried fruit. *Optional.* If you like, add toasted nuts or seeds. Walnuts, pecans, pine nuts, almonds, or pumpkin seeds are all nice additions. They can be mixed directly into the Pumpkin Salad or added as a garnish on top.

Nutrition