Japanese Pumpkin (Kabocha) Salad

Sweet and golden, crunchy and creamy - she’s my version of a glorified egg salad but way more colorful and nutrient-dense. Meal prep this Japanese pumpkin salad for the week and you’ve got breakfast, lunch, and even a side dish for dinner!

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Ingredients:

• 1 Kabocha squash, or Japanese pumpkin

• 7 eggs

• Finely chopped scallions or sweet onions (or both! And as much as you want!)

• Kewpie mayo

• 2 tbsp of salt or to taste

• 2 tbsp of sugar or to taste

Tools:

• Big pot for boiling the pumpkin

• Egg cooker for precise yolk consistency (just bc my kids despise dried, hard-boiled yolks - you can also just use any pot to boil your eggs as well!)

Best part of it all? You get to eat the pumpkin and the skin! It’s a no skinning required, zero-waste recipe that allows you all the nutrition in both the pumpkin and the skin.

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Instructions:

1. Cut open the kabocha squash and remove the seeds

2. Slice the kabocha squash into small chunks and transfer to a pot for boiling

3. Boil until the chunks are soft enough to pierce a chopstick through

4. While the kabocha squash boils, cook the eggs in an egg cooker or soft-boil in a pot of hot water for 8 minutes (start cooking when water has reached boiling point)

5. Strain water from the kabocha squash

6. Mash the kabocha squash with skin included in a large bowl, then add the egg, Kewpie mayo, scallions and onions, and salt and sugar to taste

7. Mix well until a chunky yet creamy consistency is achieved

8. Serve with more scallion garnishes by itself or wrapped in a burrito, sandwich, or wrapped in seaweed sheets!