This hot salad is super easy to make in the microwave! The silky cheese cream and fluffy pumpkin are an absolutely perfect combo — you're going to love it♪
Ingredients
2 servings- Kabocha pumpkinabout 1/6 pumpkin (200g net)
- ★Sliced cheese2 slices
- ★Milk2 tbsp
- ★Mayonnaisea little over 1 tsp
- ★Salt and peppera pinch
- ★Black pepperoptional
Directions
15 min- 1
Remove the hard skin from the kabocha pumpkin and cut into roughly 2cm cubes. You can leave some skin on if preferred.
- 2
Lightly coat the surface of the kabocha pieces with a small amount of water, cover loosely with plastic wrap, and microwave at 500W for about 4 minutes.
- 3
Pour 2 tbsp of milk into a heatproof bowl and tear 2 slices of cheese into the bowl. Cover with plastic wrap and microwave at 500W for 40–50 seconds.
- 4
Mix the contents of the bowl well to melt the cheese, then add a little over 1 tsp of mayonnaise and a pinch of salt and pepper, and mix thoroughly.
- 5
Add the cream sauce from step 4 to the softened kabocha and toss gently, keeping the pumpkin pieces intact.
- 6
Plate and sprinkle with black pepper to taste.
Tips
Cut the kabocha into bite-sized pieces and coat lightly with water before microwaving to make them extra fluffy. The sliced cheese is most fragrant and delicious when served warm. Any leftover cream sauce also works great as a sandwich spread!
Nutrition
Per serving- Calories155 kcal
- Protein5.8 g
- Fat9 g
- Carbs14 g
- Sodium0.6 g
This hot salad is super easy to make in the microwave! The silky cheese cream and fluffy pumpkin are an absolutely perfect combo — you're going to love it♪
Ingredients
2 servings- Kabocha pumpkinabout 1/6 pumpkin (200g net)
- ★Sliced cheese2 slices
- ★Milk2 tbsp
- ★Mayonnaisea little over 1 tsp
- ★Salt and peppera pinch
- ★Black pepperoptional
Directions
15 min- 1
Remove the hard skin from the kabocha pumpkin and cut into roughly 2cm cubes. You can leave some skin on if preferred.
- 2
Lightly coat the surface of the kabocha pieces with a small amount of water, cover loosely with plastic wrap, and microwave at 500W for about 4 minutes.
- 3
Pour 2 tbsp of milk into a heatproof bowl and tear 2 slices of cheese into the bowl. Cover with plastic wrap and microwave at 500W for 40–50 seconds.
- 4
Mix the contents of the bowl well to melt the cheese, then add a little over 1 tsp of mayonnaise and a pinch of salt and pepper, and mix thoroughly.
- 5
Add the cream sauce from step 4 to the softened kabocha and toss gently, keeping the pumpkin pieces intact.
- 6
Plate and sprinkle with black pepper to taste.
Nutrition
Per serving- Calories155 kcal
- Protein5.8 g
- Fat9 g
- Carbs14 g
- Sodium0.6 g
Tips
Cut the kabocha into bite-sized pieces and coat lightly with water before microwaving to make them extra fluffy. The sliced cheese is most fragrant and delicious when served warm. Any leftover cream sauce also works great as a sandwich spread!