kabocha salad.

I had sudden cravings for Kabocha salad, the kind they sell back home, prepackaged - sweet mashed goodness, with a slight tang of cream cheese.  It’s like, ridiculously up my alley.  I’m going to feed this all day to my Icelandic children (when we find them one day, in Iceland).

On a completely different note, I need some help - I’m looking to become friends with a fishmonger.  Or a fisherman.  (Personally I prefer fishmonger because then I can say, “Hi, this is my friend Fishmonger.”)  Anyway, if you know of any from the tri-state area that might be willing to be my friend, holla “fishmongah!” and I’ll be there.  Seriously.

KABOCHA & CREAM CHEESE SALAD.

Ingredients: (4 Servings)

1.5 cup boiled Kabocha, mashed
1 tbs Heavy Cream
1 tbs Fat-Free Cream Cheese
2 tsp Honey
¼ cup Dried Cranberries

Boil Kabocha until tender.  Remove skin while hot, then mash with a fork.  Add heavy cream, cream cheese, and honey (Kabocha is naturally very sweet - adjust flavor to your liking).  Garnish with dried cranberries.  Serve warm or cold.

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