Place mandioca, pumpkin and garlic in large saucepan. Add enough water to cover all ingredients by 2 inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or just until yuca and pumpkin are tender. Drain. Cool.
Spoon mandioca mixture into large serving bowl. Add onions; mix lightly. Chop 1 of the eggs. Add to mandioca mixture along with the mayonnaise; stir gently until well blended.
Cut remaining egg into wedges; arrange over salad.
Best of Season
Known as mandioca in Paraguay, yuca is available year-round. Look for firm, well-formed tubers, free of blemishes, with a clean fresh scent. Store whole mandioca in a cool, dark dry place for up to 1 week. Store peeled mandioca in the refrigerator covered with water. Or, freeze whole mandioca for several months.
Substitute any winter squash for the pumpkin.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.