Roast Ukrainian-Style Kabocha Hash
A hearty, comforting dish featuring roasted kabocha squash and crispy hash browns, inspired by Ukrainian cuisine.
Ingredients
- ●1 medium kabocha squashpeeled, seeded
- ●2 medium potatoes, peeled and grated hash brownsdrained of excess moisture
- ●2 tablespoons olive oil roast
- ●1 medium, diced onion
- ●2 cloves, minced garlic
- ●1 teaspoon dried parsley
- ●to taste salt
- ●to taste black pepper
- ●2 tablespoons sour cream (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the kabocha squash with 1 tablespoon of the olive oil, salt, and pepper on a baking sheet; roast for 20-25 minutes, or until tender.
- 3
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- 4
Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- 5
Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly.
- 6
Add the grated potatoes to the skillet and cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes.
- 7
Stir in the parsley, salt, and pepper.
- 8
Serve the roasted kabocha squash on top of the hash browns, with a dollop of sour cream (if using).
- 9
Enjoy hot and warm.