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Crispy Kabocha Squash / Japanese Pumpkin Salad

by momen
Published: Last Updated on
Crispy Kabocha Squash Salad

Time flies. It’s been three months since I posted my first ever recipe on my blog.

Crispy Kabocha Squash Salad

Moving with my two-month-old baby was harder than I had imagined. My new place is on the 10th floor and we can see the nice view of autumnal colors of the leaves. However, winter has already come.

Crispy Kabocha Squash Salad

I made a simple pumpkin salad that you can enjoy a delicious combination of creamy mascarpone and crispy fried onions.

Crispy Kabocha Squash Salad

Crispy Kabocha Squash Salad

Crispy Kabocha Squash Salad

Author Matcha and Tofu
Servings: 4


  • 1 small kabocha squash / japanese pumpkin about 500g(cup 4)
  • 1 tbsp olive oil
  • 200 g mascarpone cheese
  • 3 tbsp any kind of milk or water
  • 3 tbsp ready-made crispy fried onion pieces
  • salt and pepper to taste


  • Remove the seeds from the squash and cut into smaller pieces. The kabocha squash skin is edible.
  • Boil, steam or microwave the squash until tender.
  • Add the olive oil and mash the squash until smooth.
  • Beat the mascarpone cheese until smooth in a separate bowl. Add the milk and whisk together.
  • Put the mascarpone cheese mixture on the mashed squash.
  • Sprinkle the crispy fried onion before serving.


Kabocha squash is very hard to cut when it's raw, so please be careful.

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