Dried fruit will expand a little after absorbing liquid, so chop the larger pieces, like the mangoes. You can use any dried fruit of your choice.
Preparation the night before: Add 1 tablespoon of mayonnaise to the yogurt. Add dried fruit of your choice, mix, and keep in the fridge.
Next day: Cut the kabocha squash into 1-2 cm cubes, put them in a silicone steamer, and cover with a lid. Microwave for 3-4 minutes. If a bamboo skewer goes through the kabocha squash easily, it's ready.
Combine the yogurt from Step 2 and kabocha squash from Step 3. Add nuts of your choice to taste, lightly mix together, and it's done.
You can enjoy it as a dessert, salad, bread filling, or however you'd like to. This salad is also tasty without mayonnaise.
If you would like to have it as a dessert, I recommend using 1 tablespoon of mayonnaise (or even none at all). If you would like to have it as a salad, I recommend using 2 tablespoons of mayonnaise, but adjust the amount to taste.
I toasted an English muffin, spread it with cream cheese, and topped with this salad. It's sweet, sour, and made me feel happy in the morning.
Story Behind this Recipe
I wanted to eat an easy, yet nutritious kabocha squash salad that could be a bread filler, salad or dessert.
Combining yogurt and dried fruit the night before makes the dried fruit nice and moist and the yogurt will taste just like cream cheese the next day. If you don't have enough time, you can just let them sit for 1-2 hours. Dried fruit and kabocha are naturally sweet, so I recommend using unsweetened yogurt.