Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mayo-free! sweet potato and kabocha squash salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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.
Mayo-Free! Sweet Potato and Kabocha Squash Salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Mayo-Free! Sweet Potato and Kabocha Squash Salad is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have mayo-free! sweet potato and kabocha squash salad using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- Make ready 200 grams Kabocha squash (peeled)
- Take 200 grams Japanese sweet potato
- Prepare 30 grams Raisins
- Take 30 grams Sliced almonds
- Get 300 ml Milk
- Take 1 tbsp Honey
- Take 1 tsp Cinnamon powder
- Prepare 1 optional Cream cheese (if you like)
Whisk mustard with apple cider vinegar for a sweet and tart alternative to your traditional salad dressing. Balsamic vinegar has such a sweet taste that just a tiny teaspoon will excite your taste buds and have you yearning for more. Pair with a big green salad or drop a big spoonful on a collard green leaf for a burrito. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
Steps to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- Dry roast the sliced almonds in a frying pan or bake at 170℃ for 15 minutes. Peel the sweet potato and cut into bite-size pieces. Cut the unpeeled kabocha into bite-size pieces. Microwave the potatoes and kabocha for about 3 minutes covered in plastic wrap.
- Simmer the potatoes and kabocha for about 10 minutes in milk just about enough to cover (about 300 ml). Do so over low heat and partially cover with a lid to prevent it from boiling over. Stir occasionally to prevent scorching. Simmer until a bamboo skewer pierces through easily.
- Remove lid and stir the mixture with a rice paddle or rubber spatula, lightly mashing over low heat. Once it becomes creamy and soft, add honey and cinnamon powder and let some of the liquid evaporate. Make sure to keep stirring, since it's easy to burn it. The texture should be fairly loose and soft at this point.
- Turn off heat and add the raisins and almonds. It'll harden as it cools, so it's fine for the mixture to be slightly loose. It's done once it cools.
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. I love putting grains in my salad. It turns a light side dish into a hearty main course. Sweet potatoes are incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories.
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