Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy kabocha squash and sweet potato salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash Salad recipe that goes great with any Korean meal. High in beta-carotene, Kabocha Squash also has great health benefits so try making Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most.
Creamy Kabocha Squash and Sweet Potato Salad is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Creamy Kabocha Squash and Sweet Potato Salad is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook creamy kabocha squash and sweet potato salad using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Kabocha Squash and Sweet Potato Salad:
- Prepare 1/2 of a medium one Sweet potato
- Prepare 1/4 Kabocha squash
- Get 2 tbsp Sliced almonds
- Prepare 2 tbsp Cream cheese
- Get 1 to 2 tablespoons Mayonnaise
- Get 1 pinch Salt
The perfect side dish to any meal. It has a creamy texture and sweet taste that's like a cross between sweet potatoes and butternut squash. Other than being exceptionally tasty and versatile. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
Steps to make Creamy Kabocha Squash and Sweet Potato Salad:
- Put the sliced almonds on a piece of aluminium foil, and toast in a toaster oven or in a dry frying pan until browned.
- Wash the sweet potato with the skin on and cut into 1 cm cubes. Put in a bowl of water for about 5 minutes, and drain.
- Wash the kabocha squash also and cut into 1 cm cubes.
- Put the sweet potato and kabocha squash pieces on kitchen paper towels, place in heatproof containers, cover with plastic wrap and microwave for 6 to 8 minutes at 500 W.
- If either the potatoes or squash is still hard, take out the cooked pieces and microwave the hard ones for a little while longer.
- Mix the cream cheese and mayonnaise together in a bowl. Add the sweet potatoes and kabocha squash and mix well while they're still hot.
- Transfer to serving plates, scatter on top with the toasted sliced almonds and it's done! It's even better well chilled in the refrigerator.
- It's also good with cucumber, ham, raisins and so on. It won't get watery even if you let it sit for a while, so it's great in bentos as well as as a sandwich filling.
Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various preparation techniques. Creamy Kabocha squash salad with sautéed bacon & onion and mayonnaise. Kabocha mashed cream cheese and Japanese Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening. Feel free to throw in some kaffir lime or.
So that is going to wrap this up for this special food creamy kabocha squash and sweet potato salad recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
