Kabocha Salad Recipe | Side Dish Recipes | PBS Food

This easy, 4-ingredient recipe is perfect for winter and fall potlucks.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)


Yield: 1 medium bowl of salad

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  • 2 pounds (900 grams) kabocha, peeled and sliced 1/4-inch thick
  • 1/2 cup cream cheese
  • 1/4 teaspoon salt
  • 1/2 cup raisins (packed)


  1. Put the sliced Kabocha in a microwave-safe bowl, and then add about a tablespoon of water. Cover and microwave at 600 watts for 6 minutes (or until the Kabocha is soft).
  2. Roughly mash the cooked Kabocha using a fork, and then stir in the cream cheese and salt.
  3. Add the raisins and mix together to combine. You can save some of the raisins for sprinkling on top when you serve it.
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