Kabocha Squash Salad recipe - ingredients, nutrition and when to eat it
Tender kabocha squash is mixed with plain yogurt, raisins, and peanuts for a sweet and nutty salad.
Tender kabocha squash is mixed with plain yogurt, raisins, and peanuts for a sweet and nutty salad. It pairs well with a lunch or dinner of rice and soup, and makes a simple autumn side dish when served chilled.
Salads & light · 20 minutes to cook
Nutrition (per 235.5g serving): 228.4 kcal · protein 5.9g · carbohydrate 43.6g · fat 5.7g · sodium 187.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Steaming the kabocha for too long makes it watery and easier to mash while mixing.
Tips: Add the yogurt only after the kabocha has cooled slightly so the mixture stays thick.
Tips: Add the peanuts just before serving for the best nutty crunch.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Plain yogurt — 2 Tbsp
- Raisins — 1 Tbsp
- Peanuts — 1 Tbsp
- Honey — 1 tsp
- Salt — 1 pinch