Place kabocha squash on amicrowave safe plateand heat in themicrowavefor 3 minutes. Flip the squash upside down and heat for another 3 minutes. Carefully remove from the microwave, it will be hot! With an oven mitt on one hand to hold the squash, use a potato peeler to remove the skin. If you don't feel like removing the skin you can leave it, it is edible. Cut the kabocha in half and scrape out the insides. Cut the squash into small dices. If it's not as soft as you would like it, transfer it into a microwave safe bowl, add 1 tbsp of olive oil, and microwave in 1 minute intervals until it's tender. Pour vinegar over hot kabocha and mix well.

In a separatebowlcombine relish, mustard, keto honey, diced celery, minced red onion, chives, & parsley, and the zest and juice from one lemon. Mix well. Add in your kabocha and mix well. Lastly, add your mayonnaise and mix until completely combined. Garnish with fresh tomatoes and basil if desired.