Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy kabocha squash and sweet potato salad. One of my favorites. For mine, I am going to make it a bit tasty. 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 favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Creamy Kabocha Squash and Sweet Potato Salad is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have creamy kabocha squash and sweet potato salad using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Kabocha Squash and Sweet Potato Salad:
- Prepare 1/2 of a medium one Sweet potato
- Make ready 1/4 Kabocha squash
- Get 2 tbsp Sliced almonds
- Take 2 tbsp Cream cheese
- Make ready 1 to 2 tablespoons Mayonnaise
- Make ready 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’s going to wrap it up with this exceptional food creamy kabocha squash and sweet potato salad recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
