Healthy Kabocha Squash Egg Salad with Mushrooms

Servings: 6 portions

INGREDIENTS

600g Kabocha squash, cut into 1cm cubes
3 large eggs (60g each), boiled and diced
125g cremini mushrooms, sliced
15g chives, finely chopped
100g onion (about half a large onion), chopped
1/2 teaspoon maple syrup
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil, plus 1/2 teaspoon reserved for frying
1/2 tablespoon Dijon mustard
1/2 tablespoon apple cider vinegar

INSTRUCTIONS

1. Boil the eggs for 8-10 minutes, cool, peel, and dice.

2. Boil the Kabocha squash cubes for 10-12 minutes until tender. Drain and set aside.

3. Heat 1/2 teaspoon olive oil in a pan over medium heat.
Add the chopped onion and sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the onions are golden and the mushrooms release their aroma.

4. Add the boiled Kabocha squash to the pan with the onions and mushrooms. Stir-fry gently for 1 minute to combine flavors, then remove from heat.

5. In a small bowl, whisk together 2 tablespoons olive oil, Dijon mustard, apple cider vinegar, maple syrup, paprika, black pepper, and salt to create a flavorful dressing.

6. Transfer the sautéed vegetables to a mixing bowl. Add the diced eggs, chopped chives, and prepared dressing. Toss gently until well combined.

7. Serve warm or chilled for a light, nutritious, and flavorful dish.