As the leaves change color and the air becomes crisper, it’s time to serve a fall variation of the classic Italian zucchini tart, Scarpaccia. This Kabocha Squash Scarpaccia converts it into a beautiful fall meal by including Kabocha squash and feta cheese, resulting in a crispy, savory pie that works well as a compliment to pumpkin soup or as a solo appetizer. It’s a fall flavor feast that’s sure to wow and satisfy your taste buds.
Why You’ll Love Kabocha Squash Scarpaccia
- Seasonal Flair: The Kabocha squash adds a sweet, earthy flavor that is ideal for fall.
- Crispy Texture: Baked to a golden crisp, each bite of this tart provides a delightful crunch.
- Rich and flavorful: The mix of feta cheese and fresh herbs offers a tangy and fragrant depth of taste.
- Versatile Dish: It works well as an appetizer, side dish, or even a light supper on its own.
- A Novel Approach: This recipe takes a novel approach to a traditional Italian meal, providing a fresh way to savor seasonal ingredients.
Kabocha Squash Scarpaccia Ingredients
- Kabocha squash, thinly sliced
- Red onion, thinly sliced
- Olive oil
- Salt
- Garlic powder
- Black pepper
Batter:
- All-purpose flour
- Yellow cornmeal flour
- Egg
- Milk
- Feta cheese, crumbled
- Fresh thyme, rosemary, and sage
How To Make Kabocha Squash Scarpaccia
- Preheat the oven to 350°F and slice the squash and onion with a mandolin.
- Spices should be used to season the veggies.
- Make the batter and mix it with the seasoned veggies.
- Drizzle olive oil over the mixture and bake until crisp.
- Allow to cool before slicing.
FAQs
Can I Substitute Another Type of Squash?
Yes, butternut or acorn squash are acceptable substitutes.
How Do I Keep Leftovers?
Refrigerate in an airtight container for up to 3 days.
Is Using a Mandolin Required?
While a mandolin makes for uniform, thin slices, a sharp knife may be used with caution.
Is it possible to prepare this Kabocha Squash Scarpaccia ahead of time?
Yes, you may make the Scarpaccia ahead of time and reheat it in the oven just before serving.
More Squash Recipes You Might Like
- Best Spaghetti Squash Crust Pizza
- Sausage Stuffed Acorn Squash
- Creamy Butternut Squash and Sausage Soup with Orzo and Spinach
- Sausage Butternut Squash Stuffed Shells
Kabocha Squash Scarpaccia
Ingredients
- 5 cups thinly sliced Kabocha squashed
- 1/2 red onion thinly sliced
- 1/2 cup olive oil plus 2 tbsp for drizzling
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Batter
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal flour
- 1 egg
- 1 cup milk
- 1 cup feta cheese crumbled
- 1 tbsp each fresh thyme rosemary and sage.
Instructions
- Preheat the oven to 350°F.
- Wash the squash well. Using a sharp knife, gently cut the squash. Keep the skin on. Remove the seeds and cut the fruit into wedges.
- Using a mandolin, finely slice the squash until you have around 5 cups.
- Repeat the process with the onion.
- Season the veggies in a bowl with salt, black pepper, and garlic powder.
- In a medium mixing bowl, combine all of the batter ingredients.
- Combine the batter and veggies well, then spread the mixture in a thin layer on a baking sheet lined with parchment paper.
- Drizzle with extra olive oil and bake for 1 hour, or until crisp.
- Remove from the oven and set aside for 10 minutes to cool before slicing.
- Enjoy!
Kabocha Squash Scarpaccia is more than simply a meal; it’s a gourmet journey through the heart of autumn. Its taste profile is both warm and elegant, thanks to the mix of sweet squash, tangy feta, and fragrant herbs. This meal is ideal for individuals who love the beauty of fresh food and enjoy experimenting with new twists on traditional recipes. So, in the spirit of autumn, let us prepare a pie that is as pleasing to the eyes as it is to the tongue!