Description

A creamy Japanese-style pumpkin salad with kewpie mayonnaise, cream cheese, and red onion. Based on a US-based recipe using Kabocha - in Australia this recipe works perfectly with Kent pumpkin. Or just choose your favourite winter squash!

Stats

⏱️ Prep time: 20 minutes ✦ Cook time: 40 minutes ✦ Chilling time: 1 hour ✦ Total time: 2 hours ✦

🍽️ Serves: 4

Ingredients

  • 800g Kent pumpkin (or kabocha, or your favourite winter squash ): peeled, deseeded and cubed (3-4cm)
  • 1 tablespoon olive oil
  • ½ red onion (1e 1about 160g)
  • 2 tablespoons Japanese Kewpie mayonnaise
  • 2 tablespoons cream cheese
  • Ground black pepper

Instructions

  1. Preheat the oven to 180°C.

  2. Cut the pumpkin into 3-4cm cubes. Peel off the skin.

  3. Spread the pumpkin cubes on an oiled baking tray. Drizzle with extra olive oil to taste.

  4. Roast for 40 minutes until the pumpkin is tender when pierced with a fork and lightly caramelized around the edges.

  5. Cool the roasted pumpkin to around room temperature (or cooler) and transfer to a large mixing bowl - the pumpkin will be very tender so handle gently to avoid ending up with a puree.

  6. Thinly slice the red onion.

  7. Mix the mayonnaise, cream cheese, black pepper and half the sliced red onion until well combined and then gently toss through the cooled pumpkin.

  8. Serve cold, garnished with remaining sliced red onion and black pepper to taste. (Optionally mix in some more streaks of cream cheese.)

Notes