Butternut potato hash

Ingre­di­ents for 2 – 3 servings: 

• 60 g diced onions
• 420 g pota­to cubes
• 370 g but­ter­nut squash cubes (wit­hout peel) 
• 2 tbsp fresh or 2 tsp dried thy­me
• 2 tbsp chop­ped fresh or 1 tsp dried rose­ma­ry
• 2 Tea spoons Gar­lic powder
• 2 Tea spoons Papri­ka pow­der
• 120ml Heal­ing broth or water 
• 1 tbsp fresh­ly squeezed lemon juice 
• 1 tbsp chop­ped fresh parsley 

Pre­pa­ra­ti­on:

In a non­stick cera­mic skil­let, sau­té the oni­ons until sof­ten­ed, 3 to 5 minu­tes. If neces­sa­ry, add a litt­le water to pre­vent them from burning. 

Add pota­toes, pump­kin, thy­me, rose­ma­ry, gar­lic and papri­ka pow­der, medi­cinal broth or water. Mix ever­y­thing well, then redu­ce the heat and sim­mer, cover­ed, for 10 to 15 minu­tes until the pota­toes and pump­kin are coo­ked. Then remo­ve the lid and con­ti­nue coo­king until all the liquid has eva­po­ra­ted. The pota­toes and pump­kin should now be light­ly browned. 

Final­ly, sprink­le over the lemon juice and pars­ley and remo­ve from the heat. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb