Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash and sweet potato salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Kabocha Squash and Sweet Potato Salad is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Kabocha Squash and Sweet Potato Salad is something which I’ve loved my entire life.
Great recipe for Kabocha Squash and Sweet Potato Salad. I love kabocha squash, and I've been making this salad for a while now. Deli-style Kabocha Squash Salad-Boil the kabocha squash and sweet potato with their skins on. -Remove the excess bacon fat with a paper towel before cooking. Drain any remaining water, add the soy sauce and gently simmer until the cooking liquid boils down, then turn the heat off.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kabocha squash and sweet potato salad using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash and Sweet Potato Salad:
- Make ready 1/4 Kabocha squash
- Take 1/2 Sweet potato (small)
- Prepare 1/6 Sweet onion
- Prepare 1 slice Bacon
- Make ready 5 tbsp ★Mayonnaise
- Make ready 2 tbsp ★Yogurt
- Prepare 1 ★Salt and black pepper
Drain the water and place cooked sweet potato and Kabocha squash in a large bowl and mash them. Add raisin, walnut (leave a several for topping), cream cheese, and mayonnaise mixture. Kabocha has a dull-finished, deep green skin with an intense yellow-orange flesh. It has a sweet taste, even sweeter than butternut squash, while the texture and flavor is a cross between a pumpkin and a sweet potato.
Steps to make Kabocha Squash and Sweet Potato Salad:
- Cut the kabocha squash into large pieces, place in a microwave-proof dish, add a little bit of water, and microwave. For further details refer to How to Steam Kabocha Squash (with a Microwave). - - https://cookpad.com/us/recipes/143434-steamed-kabocha-in-the-microwave
- Thinly slice the onions, sprinkle them with a little salt, and gently rub it in. Soak the onions in water for about 5 minutes, drain, and squeeze out the excess water.
- Dice the sweet potato and boil it in the microwave. Cut the bacon into 5 mm thick strips, and cook until crispy in the frying pan.
- With a fork, mash the kabocha squash from Step 1 and add the sweet potato, onion and bacon. Mix in the ★ ingredients then season with salt and black pepper to taste.
Kabocha has a dull-finished, deep green skin with an intense yellow-orange flesh. It has a sweet taste, even sweeter than butternut squash, while the texture and flavor is a cross between a pumpkin and a sweet potato. Japanese love eating kabocha for its many health benefits. Danhobak salad can be spread between two slices of bread like potato salad or egg salad and is also often served as a sweeter banchan at Korean BBQ or stew restaurants. Kabocha Squash Salad Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles.
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