Kabocha. I have become quite versed at cooking this winter squash – I am getting extra arm workouts every day. I may as well give the kabocha its own category here, I already have so many ideas to share with you. and I come up with new ideas nearly every day. Today I bring you a simple hash brown – squash instead of potato. This is a completely new flavor for hash browns, with some traditional spices added. I prepared kabocha like this two times last week. If nothing else, perhaps a good way to keep some sort of winter time tan…
squ-hash browns – kabocha breakfast hash
YIELD: serves four
dairy, egg, soy and gluten free, vegan
1 large kabocha squash, scrubbed
1 yellow onion, diced
1 tablespoon butter (vegan margarine)
pinch sea salt
1 sprig fresh rosemary, minced
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
black pepper, to taste
Meanwhile, in pan over medium-low heat, sauté onion in butter and salt. With frequent stirring, the onion should caramelize within 30-35 minutes. When onions are caramelized, add rosemary, smoked paprika, onion powder and additional sea salt, black pepper to taste.
Visit Heather to see more kabocha!
this recipe was shared with Healthy Vegan Fridays.