Healthy Kabocha Squash Salad Danhobak Salad Recipes

HOUSEMAN'S ROASTED-SQUASH SALAD

Steps:

• Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
• Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
• Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
• Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
• Place squash on a warm platter, and spoon the dressing over the top.

KABOCHA SQUASH SALAD RECIPE (DANHOBAK SALAD)

Steps:

• For a good size kabocha squash, half a squash weighs about 1 lb. Clean and cut squash into slices.
• Remove seeds with a spoon.
• Cut squash into about 1.5 inch thick slices for quicker cooking.
• Steam the squash slices for 15 min or so until the thickest parts are easily pierced with a fork.
• Cut green skin off cooked squash. Cut squash into smaller pieces and put in a bowl. Mash squash like making mashed potato. I didn't have a potato masher so I just used a whisk. Don't kill yourself trying to mash it completely - leave some small chunks to give the salad more texture.
• To the mashed squash, add mayonnaise, dijon mustard, salt and honey. Mix it all well. Taste and adjust by adding more mayo for creamier taste, more mustard for more zing and more honey if you like things sweet. Finally add raisins and pumpkin seeds.
• Serve salad chilled.

KABOCHA SQUASH SALAD

Steps:

• Fill a medium saucepan with 3 cups water and bring to a boil. Stir in the sugar and salt to dissolve. Add the squash and cook until tender but not falling apart, about 5 minutes. Strain the squash and place in the refrigerator to cool completely.
• Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl. Dress with the vinaigrette and toss gently so as not to break up the squash.
• Combine the vinegar, mustard, and salt in a blender. Blend on low speed while slowly drizzling in the olive oil.

ROASTED KABOCHA SQUASH WITH TAHINI AND HERB SALAD

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
• Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve.