Sweet Pumpkin Ricotta Salad

20260428, #BreakfastDiary 1704, 10°C/mostly cloudy 450kcal, Sweet Pumpkin Ricotta Salad.

300g sweet pumpkin (kabocha), 4 shiitake mushrooms, 1/4 onion, 1T yondu (soup soy sauce), ricotta cheese

1. Heat olive oil in a pan and sauté the shiitake mushrooms, sliced 1cm thick, seasoned with salt, pepper, and herbs. 2. Rinse the sweet pumpkin under running water and cut into bite-sized pieces, skin on. 3. Slice the onion thinly. 4. Put the shiitake mushrooms, pumpkin, and onion from steps 1-3 into a mixing bowl, add 1T yondu, cover with plastic wrap, and microwave for 7 minutes. 5. Let cool briefly, then lightly mash the pumpkin, add the ricotta cheese, and mix evenly. 6. Plate it and drizzle with a little olive oil~

Inspired by @mmmorrrow