Beet and Kabocha Squash Pasta

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Blend the beet sauce ingredients in a blender until smooth and toss with the boiled spaghetti.
2. Cut the mini kabocha squash into small pieces, boil in boiling water for 3 minutes, and drain.
3. Blend the cooked squash in a blender until smooth, adjust the thickness with the heavy cream, and season with sugar to make the squash sauce.
4. Slice the potato thinly into shapes.
5. Stir-fry the thinly sliced potato in a pan over medium heat for 2 minutes until crisp, then crumble it into small pieces.
6. Pour the squash sauce into a bowl, add the spaghetti tossed in the beet sauce, and finish with baby greens, grated Parmesan cheese, and the crumbled potato.