This is so so easy, and something I learned from my friend Aya when I was visiting their home for an evening meal one time. Just finely chop some kabocha (Japanese pumpkin - leaving the beautiful dark green skin on) and some sweet potatoes (I usually peel mine, but you don't have to). Throw them in a pan with some olive oil, garlic, salt and pepper, and saute till tender. Let them cool a bit and then garnish a salad with their beautiful yellow and orangeness. I like mine with a creamy goma (sesame) dressing.
Served above with a slow-cooker Mediterrean dish called Chicken with Olives, a very simple name that belies its amazing flavor.
I usually eat the green part especially when it is simmered (nimono), this sounds like a great topping for salad!
K and S - I adore nimono!
Mmmmmm, LOVE anything with kabocha in it!
Great idea to use these as a topping for salad! Love the sweetness of kabocha!
FM - Me, too! Kabocha rocks my socks! :)
Lo - I always love watching my Japanese friends in the kitchen as they always inspire me and give me new ideas. :)
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