Easy, Instant Deli Style / You'll Be Hooked!
Microwaved pumpkin, cream cheese, and nuts come together in a fragrant trio in this simple yet exquisite recipe. This salad boasts a perfect balance of flavor, combining the natural sweetness of the pumpkin, the richness of the cream cheese, and the fragrance of the nuts.
With a rich and mellow flavor, this salad is the perfect appetizer to be paired with wine, especially Beaujolais or dry sparkling wine for the holidays. On its own, it is also kid-friendly with its fragrant nuttiness and mild saltiness.
10 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1/4 of a kabocha (Japanese pumpkin)
- 1 pinch of salt
- 1 tbsp water
- 15 roasted almonds
- 1 oz cream cheese
- A1 tbsp Japanese mayonnaise
- Acoarse-ground black pepper (to taste)
INSTRUCTIONS
- 1
Wash the pumpkin with the skin on, remove the seeds and pulp, and cut into approx. ½-inch (1–2 cm) cubes. Place in a microwaveable bowl, sprinkle with salt and about 1 tbsp. of water, cover loosely with plastic wrap, and heat in a 600W microwave for 4 minutes and 30 seconds.
- 2
Crush the roasted almonds by pressing down with the flat side of a knife. Tear the cream cheese into small pieces. Once the pumpkin has cooled slightly, add the almonds, cream cheese, and the (A) ingredients (mayonnaise and pepper), and gently mix together.
RecipeID
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Tips & Notes
・Heat the pumpkin until a toothpick can easily pierce it. Heating time varies by microwave and the density of the kabocha. Adjust the steaming time as necessary.
・Walnuts, cashews, pistachios, pine nuts, and mixed nuts can be substituted for the almonds for a delicious twist.
・Try adding some raisins or dried cranberries for added sweetness.
・For a more sophisticated flavor, try adding 0.35 oz. (10g) of blue cheese.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."