Kabocha Hash With Minted Ricotta And Caper-Raisin Relish
Kabocha Hash With Minted Ricotta And Caper-Raisin Relish
Make this tasty hash for any time of the day. This recipe use seasonal squash paired with a sweet and tangy relish and a dollop of minty ricotta. Serve this on the side of grilled chicken or add fried egg tot he skill for an easy breakfast.
Prep Time
30
minutes
Cook Time
20
minutes
Servings
4
servings
Total time: 50 minutes
Ingredients
- caper raisin relish, see recipe in notes
- 1/2 cup ricotta cheese
- 1 tablespoon minced fresh mint leaves
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 cup (16-20 ounces) cubed, peeled kabocha squash (about ¾-inch piece size)
- 1/3 cup water
- 1 1/2 tablespoon coconut oil or expeller pressed canola oil or safflower oil
- 1 medium-size red or sweet onion, peeled, halved, cut into ¼-inch wedges
- 1 small poblano or red bell pepper, cored, diced 1/3-inch
- 1 small jalapeno, halved, seeded, finely chopped
Directions
- Make Caper raisin relish.
- Mix ½ cup ricotta, 1 tablespoon minced mint leaves, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Let stand at room temperature for up to 30 minutes or refrigerate covered for up to a day.
- Put 4 cups kabocha squash cubes in a microwave-safe bowl and add 1/3 cup water. Cover with microwave-safe plastic wrap, vented at one corner. Microwave on high (100% power), stirring once or twice, until nearly tender, about 5 minutes. Let stand for 5 minutes. Drain.
- Heat a large, well-seasoned cast-iron or nonstick skillet over medium heat until hot. Add 1 ½ tablespoons oil, then 1 chopped onion. Cook, stirring often, until golden, about 5 minutes. Stir in drained squash, 1 diced poblano and 1 finely-chopped jalapeno. Cook, mashing squash lightly until things start to get crusty and crispy, about 10 minutes.
- Serve hot dolloped with minted ricotta and some of the caper raisin relish.