KkinionEveryday home cooking
Kabocha and Walnut Salad for One: Mash the Steamed Squash After Cooling Slightly
Cooking for yourself? Steam trimmed fresh kabocha, then mash it while leaving some small pieces. Mix in the yogurt after the steam has escaped, and sprinkle the walnuts on last. Enjoy the contrast between the soft cooked squash and the texture of the crushed walnuts.
Before cooking for one
Cooking just for yourself? Start with these amounts from the recipe's one-serving column. Check the full ingredient list below for the remaining ingredients and seasonings.
- Kabocha: 0.5 pack ( 300g trimmed fresh kabocha)
- Yogurt: 2 household eating spoonfuls (unsweetened plain)
- Walnuts: 2 pieces (walnut halves)
Follow the recipe's preparation and cooking steps after measuring; package size is not the amount to use.
Use half of a 300g pack of kabocha with the peel and seeds removed. This is a different amount from half a whole kabocha. Place the flat side of each large piece on the cutting board and cut it into 2cm pieces. Prepare the pot so the water does not reach the bottom of the steamer basket, then arrange the kabocha in a single layer and steam it.
1 serving
- Kabocha: 1/2 pack ( 300g trimmed fresh kabocha)
- Yogurt: 2 household eating spoonfuls (unsweetened plain)
- Walnuts: 2 pieces (walnut halves)
- Salt: 1 pinch
The amounts are based on the 1-serving ingredient list in the app. Household eating spoonfuls and pinches are everyday measures and have not been converted into exact grams or milliliters. Check the package size and cup capacity in parentheses as well.
Instructions
- Step 1. Spread out a 300g pack of fresh kabocha with the peel and seeds removed, divide it into two piles, and measure out the amount listed. Place the flat side of each large piece on the cutting board and cut it into 2cm pieces.
- Step 2. Pour enough water into a pot so it will not reach the bottom of the steamer basket, and bring it to a boil. Arrange the kabocha in a single layer in the steamer, cover with a lid, and steam over medium heat for 12 minutes. If a fork does not slide easily into the center, steam for an additional 2 minutes at a time.
- Step 3. Transfer the kabocha to a small bowl and let it cool for 5 minutes, until the steam has escaped. Press it with a fork, mashing it while leaving small pieces, then mix in the yogurt and salt.
- Step 4. Break the shelled walnut kernels into small pieces by hand and sprinkle them on top. Serve in a small, shallow bowl.
Check whether a fork reaches the center
12 minutes is the first time to check. If a fork does not slide easily into the center, try steaming for an additional 2 minutes at a time. Transfer the cooked squash to a bowl and let the steam escape for about 5 minutes before mashing. Instead of making a completely smooth puree, leave small pieces and mix them lightly with the yogurt.
Use shelled walnut kernels
The two pieces listed in the ingredients refer to walnut halves. Break them into small pieces by hand at the end and sprinkle them on top, then serve in a small bowl. If you have a walnut allergy, do not use this basic recipe as written. Since no sweetener is included, taste the kabocha and yogurt first.
Continue cooking with Kkinion
You can check the ingredients and step-by-step instructions at Open the kabocha and walnut salad recipe. If you change the number of servings, check the amounts shown in the app again.
This guide is based on a recipe published on Kkinion and was written by the editorial team to explain the cooking process and points to check. It is not a review based on personal cooking or tasting, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.
Make it yourself with a Kkinion recipe
Below are all the ingredients and instructions for “Kabocha and Walnut Salad.” First choose the amount for the number of people, then follow the trimming and cooking guidance in each step.
Recipe ingredients
Kabocha and walnut salad · Estimated time: 25 minutes · Equipment: pot, steamer, fork
Choose one of the two amounts below to suit the number of people you are making it for.
- Kabocha: 1 serving 0.5 pack ( 300g trimmed fresh kabocha) / 2 servings 1 pack ( 300g trimmed fresh kabocha)
- Yogurt: 1 serving 2 household eating spoonfuls (unsweetened plain) / 2 servings 4 household eating spoonfuls (unsweetened plain)
- Walnuts: 1 serving 2 pieces (walnut halves) / 2 servings 4 pieces (walnut halves)
- Salt: 1 serving 1 pinch / 2 servings 2 pinches
Full cooking instructions
Step 1. Spread out a 300g pack of fresh kabocha with the peel and seeds removed, divide it into two piles, and measure out the amount below. Place the flat side of each large piece on the cutting board and cut it into 2cm pieces.
What to check: The amounts below change according to the number of servings you choose. The photo shows the trimmed and cooked kabocha for 1 serving. 1 serving is half of a 300g pack. For already-cooked or frozen products, follow the heating instructions on the package.
Step 2. Pour enough water into a pot so it will not reach the bottom of the steamer basket, and bring it to a boil. Arrange the kabocha in a single layer in the steamer, cover with a lid, and steam over medium heat for 12 minutes. If a fork does not slide easily into the center, steam for an additional 2 minutes at a time.
What to check: Start with water 1–2cm deep from the bottom of the pot, keeping it below the steamer rack. Do not let the water touch the kabocha. If the water evaporates, add a little boiling water, and open the lid away from your face.
Step 3. Transfer the kabocha to a small bowl and let it cool for 5 minutes, until the steam has escaped. Press it with a fork, mashing it while leaving small pieces, then mix in the yogurt and salt.
What to check: Measure with the same household eating spoon. Do not overfill liquids, and do not heap the yogurt. A pinch is the amount lightly held between the tips of your thumb and index finger. Let the kabocha cool before adding the yogurt; do not add it while the squash is hot.
Step 4. Break the shelled walnut kernels into small pieces by hand and sprinkle them on top. Serve in a small, shallow bowl.
What to check: 1 walnut piece means one half-shaped kernel. Add only the amount you prepared.
Check the ingredients and cooking steps for kabocha and walnut salad
The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the amounts or finished appearance may differ.