Kabocha Squash Scarpaccia
Have you ever had Zucchini Scarpaccia (Italian zucchini tart)? I decided we needed an autumn variation, so I used Kabocha squash and feta cheese. Crispy and flavorful, this dish goes well with pumpkin soup or as an appetizer on its own. Enjoy!
Yield: 7
Materials
- 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!