Simple Kabocha Squash Salad

• 1/4 Kabocha squash
• 1 cube Consomme soup stock cube
• 1 Parsley (optional)
• 2 tbsp Mayonnaise
• 1 Salt and pepper

1. Chop the kabocha squash into bite sized pieces, and randomly cut off the skin.
2. Finely mince the parsley.
3. Put the kabocha in a pot, fill almost to the top with water, add the consomme, then heat.
4. Simmer on a medium to low heat.
5. Drain when the kabocha squash and skin become tender without breaking apart.
6. (Be careful not to over-boil.)
7. Thoroughly drain the water, then cool.
8. (The key is to let the kabocha cool before chilling.)
9. When it is cool, mash the kabocha to your desired consistency.
10. I like to leave some texture.
11. Mix in the parsley, mayonnaise, salt, and pepper, then it's ready to be served!
12. Since the kabocha are well seasoned, you only need a little mayonnaise.
13. Add it in a little at a time, to taste.

squash, cube, parsley, mayonnaise, salt

Taken from cookpad.com/us/recipes/155369-simple-kabocha-squash-salad (may not work)