Creamy Kabocha Squash and Sweet Potato Salad

1. 1

   Put the sliced almonds on a piece of aluminium foil, and toast in a toaster oven or in a dry frying pan until browned.

2. 2

   Wash the sweet potato with the skin on and cut into 1 cm cubes.

3. 3

   Put in a bowl of water for about 5 minutes, and drain.

4. 4

   Wash the kabocha squash also and cut into 1 cm cubes.

5. 5

   Put the sweet potato and kabocha squash pieces on kitchen paper towels, place in heatproof containers, cover with plastic wrap and microwave for 6 to 8 minutes at 500 W.

6. 6

   If either the potatoes or squash is still hard, take out the cooked pieces and microwave the hard ones for a little while longer.

7. 7

   Mix the cream cheese and mayonnaise together in a bowl.

8. 8

   Add the sweet potatoes and kabocha squash and mix well while they're still hot.

9. 9

   Transfer to serving plates, scatter on top with the toasted sliced almonds and it's done!

10. 10

    It's even better well chilled in the refrigerator.

11. 11

    It's also good with cucumber, ham, raisins and so on.

12. 12

    It won't get watery even if you let it sit for a while, so it's great in bentos as well as as a sandwich filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.