Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creamy kabocha squash and sweet potato salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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.
Creamy Kabocha Squash and Sweet Potato Salad is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Creamy Kabocha Squash and Sweet Potato Salad is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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
- Get 1/4 Kabocha squash
- Prepare 2 tbsp Sliced almonds
- Prepare 2 tbsp Cream cheese
- Take 1 to 2 tablespoons Mayonnaise
- Get 1 pinch Salt
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. This creamy Kabocha Salad has a kaleidoscope of flavors and colors! The perfect side dish to any meal.
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.
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. Danhobak salad is a deliciously sweet but also savory mashed salad. Similar to other pumpkins in it's The texture of the salad is be very similar to Asian style potato salads but will be sweeter and have Other Info. Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha.
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