KABOCHA HASH WITH MINTED RICOTTA AND CAPER-RAISIN RELISH

Prep time: 30 minutes

Cook time: 20 minutes

Makes: 2 main-course or 4 side-dish servings

Caper-raisin relish, see recipe

½ cup ricotta cheese 1 tablespoon minced fresh mint leaves ½ teaspoon salt ¼ teaspoon coarsely ground black pepper

4 cups (16-20 ounces) cubed, peeled kabocha squash (about ¾-inch piece size)

⅓ cup water

1 ½ tablespoons 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 ⅓ -inch

1 small jalapeno, halved, seeded, finely chopped

1 . Make caper-raisin relish.

2. 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 3 0 minutes or refrigerate covered for up to a day.

3. Put 4 cups kabocha squash cubes in microwave-safe bowl and add ⅓ cup water. Cover with microwave-safe plastic wrap, vented at one corner. Microwave on high (1 0 0 % power), stirring once or twice, until nearly tender, 5 minutes. Let stand for 5 minutes. Drain.

4 . 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 1 0 minutes.

5 . Serve hot dolloped with minted ricotta and some of the caper-raisin relish.