Kabocha Salad

Directions

1. 1
   Spoon out the kabocha's seeds.
2. 2
   Cut up the kabocha into large bite sized pieces.
3. 3
   Saran wrap the kabocha on a plate and put it into a microwave to soften it up.
4. 4
   Take 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).
5. 5
   Mash the peeled kabocha in a bowl.
6. 6
   Mix white wine, Japanese mayonnaise, salt, and pepper (salt and pepper is to your taste) with the mashed kabocha.
7. 7
   Add the rest of the kabocha and mix it all together.
8. 8
   Sprinkle the sliced almonds and chopped parsley on top.