Kabocha Salad

Directions

1. 1
   Using a sharp knife, cut kabocha into half and scoop out the seeds with a large spoon. Carefully peel the skin and slice the flesh into 1 to 1 1/2-inch small chunks.
2. 2
   In a saucepan, place the kabocha and enough water to cover. Bring to a boil and cook until kabocha can be pierced with a fork without resistance but not falling apart.
3. 3
   Drain kabocha well and allow to cool completely.
4. 4
   Alternatively, steam the kabocha for about 12 to 15 minutes or until tender but not falling apart. Or, cook in the microwave with about two tablespoons of water for about 4 to 6 minutes or until tender but not falling apart.
5. 5
   In a large bowl, place tender kabocha and roughly mash with a fork.
6. 6
   Add shredded carrots, green onions, and raisins.
7. 7
   Add mayonnaise and gently stir to combine. Season with salt and pepper to taste.
8. 8
   Top with chopped walnuts and additional raisins and shredded carrots, if desired.
9. 9
   Serve cold.