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Miso Kabocha Squash SaladMiso Kabocha Squash Salad

Miso Kabocha Squash Salad

This Japanese-inspired squash dish is full of complex flavor without complex instructions. Miso brings delightful umami to the dish while ginger, sesame oil and honey add distinctly Asian flavors. The result is a creamy, unique take on a squash side dish that will have you hitting your fiber goals in no time. Make this as an alternative Thanksgiving side dish—it’ll soon become a tradition!
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Recipe - WAYZATA
Recipe: Miso Kabocha Squash Salad
Miso Kabocha Squash Salad
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Ingredients
FOR THE KABOCHA SQUASH: ½ English cucumber, thinly sliced
½ teaspoon kosher salt
1 ½ pounds kabocha squash, seeded and cut into 1-inch pieces
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds, plus more for garnish
Additional salt and freshly ground black pepper, to taste
FOR THE MISO-SESAME DRESSING: ½ cup mayonnaise
2 tablespoons white miso
1 ½ tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger
½ teaspoon kosher salt
1 tablespoon water, plus more as needed
Directions

  1. In a large microwave-safe bowl, combine the cucumber and ½ teaspoon salt. Let stand for 5 to 10 minutes. Transfer the cucumber to a clean kitchen towel and squeeze firmly to remove excess liquid and discard. Set the cucumber aside.

  2. Place the cubed squash in the same microwave-safe bowl. Cover with the kitchen towel used for the cucumber or plastic wrap; microwave for 6 to 8 minutes, stirring halfway through, until the squash is tender when pierced with a fork, but not falling apart. Carefully remove the cover and drain any excess liquid. Let cool slightly.

  3. While the squash cooks, make the dressing in a small bowl by whisking the mayonnaise, miso, rice vinegar, sesame oil, honey, ginger, remaining salt and water until smooth and creamy.

  4. Add the cucumber, onions, sesame seeds and dressing to the squash. Gently stir until the squash is evenly coated. Season with additional salt and black pepper to taste.

  5. Serve slightly warm or at room temperature. Store covered in the refrigerator for up to 5 days.

15 minutes
Prep Time
20 minutes
Cook Time
6
Servings

Directions

  1. In a large microwave-safe bowl, combine the cucumber and ½ teaspoon salt. Let stand for 5 to 10 minutes. Transfer the cucumber to a clean kitchen towel and squeeze firmly to remove excess liquid and discard. Set the cucumber aside.

  2. Place the cubed squash in the same microwave-safe bowl. Cover with the kitchen towel used for the cucumber or plastic wrap; microwave for 6 to 8 minutes, stirring halfway through, until the squash is tender when pierced with a fork, but not falling apart. Carefully remove the cover and drain any excess liquid. Let cool slightly.

  3. While the squash cooks, make the dressing in a small bowl by whisking the mayonnaise, miso, rice vinegar, sesame oil, honey, ginger, remaining salt and water until smooth and creamy.

  4. Add the cucumber, onions, sesame seeds and dressing to the squash. Gently stir until the squash is evenly coated. Season with additional salt and black pepper to taste.

  5. Serve slightly warm or at room temperature. Store covered in the refrigerator for up to 5 days.