Kabocha Squash and Sweet Potato Salad

Name: Kabocha Squash and Sweet Potato Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1 Sweet potato, large; 3 Eggs; 60 grams Processed cheese; 60 grams Mayonnaise; 1 Salt and pepper

cookpad.japan @cookpad_jp

I tried to replicate an appetizer I had at an izakaya (Japanese pub) and ended up with something even better.

Besides eating it on a toasted bread heel, it also goes great with crackers or brown rice. Recipe by Chinatsu

I tried to replicate an appetizer I had at an izakaya (Japanese pub) and ended up with something even better.

Besides eating it on a toasted bread heel, it also goes great with crackers or brown rice. Recipe by Chinatsu

cookpad.japan @cookpad_jp

I tried to replicate an appetizer I had at an izakaya (Japanese pub) and ended up with something even better.

Besides eating it on a toasted bread heel, it also goes great with crackers or brown rice. Recipe by Chinatsu

I tried to replicate an appetizer I had at an izakaya (Japanese pub) and ended up with something even better.

Besides eating it on a toasted bread heel, it also goes great with crackers or brown rice. Recipe by Chinatsu

Saved

Ingredients

4 servings

1/4Kabocha squash
1Sweet potato, large
3Eggs
60 gramsProcessed cheese
60 gramsMayonnaise
1Salt and pepper

Saved

Steps

1

Boil the eggs. Remove the skin from the sweet potato and boil. Peel the skin from the kabocha and microwave until tender. Cut the cheese into 1 cm cubes.
2

Put the sweet potato, kabocha, and boiled eggs in a bowl, then mash with mayonnaise, salt, and pepper. Add cheese and mix.
3

I recommend spreading this on a piece of toasted bread heel. Of course, it's delicious as-is too...