Sweet Potato and Kabocha Squash Salad
Experience the umami of delicately sweet honey combined with cream cheese.
15 minutes
249kcal
0.2g
- Nutrition facts are for one serving.
- Cooking times may differ depending on squash type, peel thickness and size. Please adjust according.
Ingredients(Servings: 2)
Directions
- Cut the sweet potatoes into 1.5 cm (0.6 in.) cubes, and place in water. Cut the kabocha squash into 1.5 cm (0.6 in.) cubes. Cut the cream cheese into 1 cm (0.4 in.) cubes.
- Place the sweet potatoes, kabocha squash and 200 ml (6.8 fl. oz.) of water into a small pot, after boiling turn down to low, cover with a lid and allow to simmer for 10 minutes. Drain any remaining water, add the soy sauce and gently simmer until the cooking liquid boils down, then turn the heat off.
- Add in the honey and cream cheese and combine all together. Serve the salad in dishes, sprinkled with toasted almond slices.
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