Macrobiotic Kabocha Squash Salad without Mayo

• 1/4 Kabocha squash
• 1 tbsp Soy milk
• 1 tsp Olive oil
• 1/2 tsp Vinegar
• 1 dash Salt
• 1 dash Pepper (coarse ground pepper, if available)
• 6 Walnuts

1. Cut the kabocha into bite-sized pieces.
2. Place in a pot filled with cold water and boil (or steam) until tender.
3. Drain and lightly mash while it's still warm (don't mash to a paste, there should be some lumps remaining).
4. Put the walnuts in a frying pan without oil.
5. Roast over low heat, taking care not to scorch them.
6. When crispy, remove from the frying pan and let cool.
7. Combine the ingredients in a separate bowl, and add to Step 1.
8. Roughly crush the walnuts from Step 2.
9. Add to Step 3, mix lightly and your salad is done.

squash, milk, olive oil, vinegar, salt, pepper, walnuts

Taken from cookpad.com/us/recipes/156732-macrobiotic-kabocha-squash-salad-without-mayo (may not work)