This Creamy Kabocha & Fig Salad captures the essence of fall, with earthy kabocha pumpkins melded together with ripe figs, savory miso, and rich cream cheese and butter.
It's not the most obvious pairing, but the synergy here is real. Kabocha is sweet and starchy, giving it a taste and texture that's closer to sweet potato than zucchini, and the combination of miso and cream cheese creates a velvety umami-packed flavor that tastes like macaroni and cheese.
Mashed together, it makes for an unctuous side for savory roasts and stews. Its only shortcoming is in the texture department. That's where the figs come in. They bring juicy bursts of sweetness while the seeds provide an audible textural contrast that pops with every bite.
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Kathy Stroup says
What a stunning combination! That is an Autumn vibe, for sure. I'm not really a fig person, but that kabocha miso cream cheese combo is on my radar! I think it would be wonderful with a crisp apple instead. Maybe even a dip for apple slices. You've got me wondering about stuffing it into a sandwich, too!
I do a lot of cream cheese fillings for sandwiches. My husband's favorite is Meyer lemon thyme preserves, hazelnuts, and cream cheese, with a generous sprinkling of black pepper. I also do cream cheese, black olives, and cashews. We had that one in a deli almost 40 years ago. Your version is quick and easy enough to make just to pack into a lunchbox.