Simple Kabocha Squash Salad
Simple Kabocha Squash Salad

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, simple kabocha squash salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Simple Kabocha Squash Salad is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Simple Kabocha Squash Salad is something that I’ve loved my whole life. They are nice and they look wonderful.

This best-ever kabocha squash salad is tossed with a sweet and savory chile and pumpkin seed dressing and bitter greens. Since I keep a stock of frozen kabocha, I used it to make a salad. When mashing with the fork, try to achieve a smooth consistency!! Using the unsweetened type highlights the natural sweetness of the kabocha.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook simple kabocha squash salad using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Simple Kabocha Squash Salad:
  1. Make ready 1/4 Kabocha squash
  2. Make ready 1 cube Consomme soup stock cube
  3. Take 1 Parsley (optional)
  4. Prepare 2 tbsp Mayonnaise
  5. Make ready 1 Salt and pepper

Add raisin, walnut (leave a several for topping), cream cheese, and mayonnaise mixture. Mix them all together and top with leftover walnut to serve. Clean and cut squash into slices. 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.

Instructions to make Simple Kabocha Squash Salad:
  1. Chop the kabocha squash into bite sized pieces, and randomly cut off the skin. Finely mince the parsley.
  2. Put the kabocha in a pot, fill almost to the top with water, add the consomme, then heat.
  3. Simmer on a medium to low heat. Drain when the kabocha squash and skin become tender without breaking apart. (Be careful not to over-boil.）
  4. Thoroughly drain the water, then cool. (The key is to let the kabocha cool before chilling.）
  5. When it is cool, mash the kabocha to your desired consistency. I like to leave some texture. Mix in the parsley, mayonnaise, salt, and pepper, then it's ready to be served!
  6. Since the kabocha are well seasoned, you only need a little mayonnaise. Add it in a little at a time, to taste.

Clean and cut squash into slices. 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. Other Info Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha squash, Japanese squash, or in Korean, danhobak and is most similar to butternut squash. To assemble the salad, arrange the squash wedges on a plate. Combine the arugula, hazelnuts, shiitake mushrooms, and wheatberries in a bowl and toss with dressing.

So that’s going to wrap it up with this special food simple kabocha squash salad recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!