RECIPE:Honey & Cream Cheese Squash Salad

The natural sweetness of squash shines in this easy to make salad! Cream cheese and honey give it a luxurious richness that is beautifully balanced by the salt and umami of Kan Koji Paste and Katsuo Dashi Powder. Finished with chopped nuts, this simple salad is full of flavor and texture!

Servings: 2

Ingredients:

• 25g (¼ cup)  mixed nuts, chopped
• ½ Tbsp honey
• 300g (~⅔ cup)  squash (we recommend kabocha or butternut)
• 2 tsp Kan Koji Paste (Savory Salt Miso Paste)
• 1-2 tsp Katsuo (Bonito Skipjack Tuna) Dashi Powder
• ½ Tbsp olive oil
• 45g (~¼ block) cream cheese

Instructions:

1. In a small bowl, toss the chopped nuts with honey and set aside. 
2. Chop the squash into bite-sized pieces, removing the seeds and skin. 
3. Cut the cold cream cheese into bite-sized pieces. 
4. Add the chopped squash and 1 Tbsp of water to a heat-safe container. Loosely cover with plastic wrap and microwave for 5 min at 600W. Once the squash is softened, mash it with a fork. 
5. Season the mashed squash with Kan Koji Paste, Katsuo Dashi powder, and olive oil. Mix to combine. 
6. Gently fold the cream cheese and honey-glazed nuts into the seasoned squash and enjoy! For added sweetness and texture, try adding raisins or dried cranberries.