Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy kabocha squash salad. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Easy Kabocha Squash Salad is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Easy Kabocha Squash Salad is something which I’ve loved my entire life.
Creamy Kabocha squash salad with sautéed bacon & onion and mayonnaise. Can be served warm or cold. Kabocha Squash Salad that will enhance any Korean meal!
To get started with this recipe, we must prepare a few components. You can have easy kabocha squash salad using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Easy Kabocha Squash Salad:
- Get 150 grams Kabocha squash (skin and seeds removed)
- Prepare 1 tbsp Mayonnaise
- Make ready 1 tbsp Plain yoghurt
- Get 1 Salt
Get the recipe at Food & Wine. Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los. Be careful not too eat it too often - you can get carotenemia (orange skin). I prefer kabochas over butternut squash.
Instructions to make Easy Kabocha Squash Salad:
- Chop the kabocha squash into pieces. Place them in a heat-resistant dish, cover in plastic wrap and microwave for 3 1/2 minutes (I use frozen kabocha).
- While the kabocha is still hot and tender, mash it with a fork, and mix in the yoghurt and mayonnaise.
- Season with salt to taste, then chill in the refrigerator. It's done!
It's creamy, ultra-sweet and doesn't need peeling. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. Kale Salad with Kabocha Squash and Maple Dijon Dressing
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