Kabocha Salad Japanese cooking recipe

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Ingredients
1/4 kabocha squash
5 tablespoons japanese mayonnaise
1 tablespoon white wine
10 g sliced almonds
salt
pepper
chopped parsley

Directions
1Spoon out the kabocha’s seeds.
2Cut up the kabocha into large bite sized pieces.
3Saran wrap the kabocha on a plate and put it into a microwave to soften it up.
4Take about 1/5 of the kabocha off the plate (while it’s still hot) and peel the skin off (if it’s cold, it will be really hard to peel it off).
5Mash the peeled kabocha in a bowl.
6Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.
7Add the rest of the kabocha and mix it all together.
8Sprinkle the sliced almonds and chopped parsley on top.

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