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Crispy Kabocha Squash Salad
Servings
4
Author
Author Matcha and Tofu
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.