Crispy Kabocha Squash / Japanese Pumpkin Salad

Time flies. It’s been three months since I posted my first ever recipe on my blog.

Moving with my two-month-old baby was harder than I had imagined. My new place is on the 10th floor and we can see the nice view of autumnal colors of the leaves. However, winter has already come.

I made a simple pumpkin salad that you can enjoy a delicious combination of creamy mascarpone and crispy fried onions.

Crispy Kabocha Squash Salad

Author Matcha and Tofu

Servings: 4

Ingredients

• 1 small kabocha squash / japanese pumpkin about 500g(cup 4)
• 1 tbsp olive oil
• 200 g mascarpone cheese
• 3 tbsp any kind of milk or water
• 3 tbsp ready-made crispy fried onion pieces
• salt and pepper to taste

Instructions

• Remove the seeds from the squash and cut into smaller pieces. The kabocha squash skin is edible.
• Boil, steam or microwave the squash until tender.
• Add the olive oil and mash the squash until smooth.
• Beat the mascarpone cheese until smooth in a separate bowl. Add the milk and whisk together.
• Put the mascarpone cheese mixture on the mashed squash.
• Sprinkle the crispy fried onion before serving.

Notes

Kabocha squash is very hard to cut when it's raw, so please be careful.