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Prep the Kabocha Squash: Wash the skin thoroughly. Cut the squash in half and remove the seeds. Keep the skin on and slice the squash into wedges.
Steam Kabocha: Place the slices in a steamer and steam for 5-10 minutes. You'll know it's done when you can easily poke a chopstick through a slice.
Mash and Mix: In a large bowl, roughly mash the kabocha, skin and all. It's okay to leave some chunks. Stir in mayonnaise or Greek yogurt, honey, and heavy cream. For a creamier texture, feel free to add a bit more cream. Season with salt according to your taste. Mix in the chopped pecans for crunch.
Serving Options: You can serve the salad warm, or you can chill it in the fridge until you're ready to eat. See note below for presentation tip!