Colorful Fall Kabocha Squash and Sweet Potato Salad

1. 1

   Prep the vegetables.

2. 2

   Cube the kabocha squash and sweet potato and boil.

3. 3

   Put the sweet potato pieces in a bowl of water first to get rid of any bitterness.

4. 4

   Boil both the sweet potato and kabocha squash starting with cold water.

5. 5

   When both are tender, drain well and transfer to a bowl.

6. 6

   Mix in the mayonnaise while still warm.

7. 7

   Cool in the refrigerator before serving.

8. 8

   Add some raisins to taste.

* Per serving · 4 servings · Values may vary.

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