Kabocha Squash Scarpaccia
As the vibrant colors of fall emerge and the cool, it’s the perfect time to enjoy a seasonal twist on the classic Italian Scarpaccia. This autumn inspired recipe swaps zucchini for sweet, nutty Kabocha squash and adds creamy feta cheese for a savory, flavorful dish. With its crispy, golden brown crust and rich fall flavors, this Kabocha Squash and feta Scarpaccia is an excellent accompaniment to pumpkin soup or can stand on its own as a delicious appetizer.
Why You’ll Love Kabocha Squash Scarpaccia
- Seasonal Flair: The Kabocha squash shines in this recipe, bringing a naturally sweet, earthy flavor that’s perfect for fall.
- Crispy Texture: Baked to a perfect golden crisp, this dish boasts a satisfying crunch with every bite. The delicate balance between the crispy crust and the roasted Kabocha squash creates a texture that’s irresistibly delicious.
- Rich and Flavorful: The addition of feta cheese and fresh herbs elevates the flavor profile, adding a tangy, creamy depth to every slice.
- Versatile Dish: Whether you’re looking for a standout appetizer, a savory side dish, or a light yet satisfying meal on its own, this Kabocha squash and feta Scarpaccia is incredibly versatile. It’s perfect for a fall gathering, a cozy dinner, or as part of a holiday feast.
- A Unique Take: This recipe takes a creative spin on the traditional Italian Scarpaccia, offering a fresh and seasonal twist with Kabocha squash.
Ingredients You Need to Make Kabocha Squash Scarpaccia
- Kabocha squash, thinly sliced:The star of this fall-inspired recipe, Kabocha squash brings a sweet, nutty flavor. Perfectly paired with feta cheese, it gives this savory dish its signature autumn taste.
- Red onion, thinly sliced: Adding a hint of sharpness and natural sweetness, red onions enhance the depth of flavor, making the dish even more aromatic and flavorful.
- Olive oil :A generous drizzle of extra virgin olive oil ensures a crispy, golden crust while adding a rich, fruity undertone that complements the savory ingredients.
- Salt: A pinch of salt balances the sweetness of the Kabocha squash and enhances all the flavors, from the creamy feta to the tender onions.
- Garlic powder:This pantry staple adds a subtle, savory kick, enriching the dish with a delicious depth of flavor.
- Black pepper :Freshly ground black pepper elevates the overall flavor profile of this rustic, savory Scarpaccia.
Batter:
- All-purpose flour: The foundation of this savory dish, all-purpose flour provides structure and helps achieve the perfect crispy, golden crust.
- Yellow cornmeal flour :Adding a subtle crunch and a slight sweetness, yellow cornmeal flour enhances the texture of the crust.
- Egg:The egg binds the ingredients together, creating a smooth, cohesive base. It contributes to the soft interior of the Scarpaccia, while helping the crust crisp up beautifully in the oven.
- Milk: A splash of milk adds moisture and richness, balancing the dish’s texture while allowing the flavors to meld together for a creamy, comforting bite.
- Feta cheese, crumbled:Creamy and tangy, crumbled feta cheese provides the perfect contrast to the sweetness of the Kabocha squash. It adds a rich, savory depth to each bite.
- Fresh thyme, rosemary, and sage: A trio of fresh herbs that bring an aromatic, earthy fragrance and depth of flavor to the dish.
How To Make Kabocha Squash Scarpaccia
- Preheat the Oven: Begin by preheating your oven to 375°F This will ensure that your Scarpaccia bakes to perfection, with a golden, crispy crust.
- Prepare the Squash and Onion: Using a mandolin slicer, thinly slice the Kabocha squash and red onion. The mandolin ensures uniform slices, allowing the vegetables to cook evenly and achieve the perfect tender texture.
- Season the Vegetables: Place the sliced Kabocha squash and red onion in a mixing bowl. Sprinkle with salt, garlic powder, and freshly ground black pepper to enhance the natural flavors. Toss well to ensure the vegetables are evenly coated with the spices.
- Prepare the Batter: In a separate bowl, whisk together all-purpose flour, yellow cornmeal flour, egg, and milk until smooth. Add the crumbled feta cheese and finely chopped fresh thyme, rosemary, and sage to the batter. Mix well, allowing the cheese and herbs to distribute evenly throughout.
- Combine Vegetables and Batter: Gently fold the seasoned Kabocha squash and red onion into the batter mixture. Ensure the vegetables are well coated in the batter, creating a flavorful, aromatic base.
- Spread on the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil. Spread the vegetable and batter mixture evenly across the sheet, pressing it down slightly to form a uniform layer.
- Drizzle with Olive Oil: Drizzle a generous amount of olive oil over the top of the mixture. This will help create a crispy, golden crust as it bakes in the oven.
- Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 1 hour, or until the edges are crispy and golden brown, and the center is fully cooked through.
- Let Cool and Slice: Once baked, remove the Scarpaccia from the oven and allow it to cool for a few minutes. Slice into squares or wedges and serve.
Commonly Asked Questions
Can I Substitute Another Type of Squash?
Yes! If you can’t find Kabocha squash, you can easily substitute it with other seasonal squashes like butternut squash or acorn squash. Both have a similar sweetness and texture, although Kabocha squash is known for its creamy consistency when baked. Feel free to experiment with what’s available at your local store or farmer’s market!
How Can I Store Leftovers?
Leftover Kabocha squash and feta Scarpaccia can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F for about 10 minutes to crisp it back up. If you want to keep it for longer, you can freeze individual slices for up to a month.
Is It Necessary to Use a Mandolin?
While using a mandolin slicer ensures evenly thin slices of Kabocha squash and red onion, it is not absolutely necessary. If you don’t have a mandolin, a sharp knife will work just fine. Just be sure to slice the vegetables as thinly and uniformly as possible so they cook evenly during baking.
Can I Make This Dish Ahead of Time?
Yes! You can absolutely prepare the Scarpaccia earlier in the day. Simply follow the recipe up until the point of baking, then cover and refrigerate. When you’re ready to serve, just pop it in the oven to bake until golden and crispy. This makes it a great option for meal prepping or entertaining.
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 oven to 350 F degrees
- Wash the squash really well. Cut the squash carefully using a sharp knife. Leave the skin on. Remove the seeds and cut into wedges.
- Using a mandolin slice the squash really thinly until you have approximately 5 cups.
- Repeat the same step with the onion.
- Transfer vegetables in a bowl and season with salt, black pepper and garlic powder.
- In a medium bowl combine all ingredients for the batter.
- Combine batter with the vegetables really well and spread the mixture on a thin layer on a lined baking sheet with parchment paper.
- Drizzle more olive oil and bake for 1 hour until crispy.
- Remove from the oven and let it cool for 10 minutes before slicing.
- Enjoy!
Video
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- https://uncomplicatedchef.com/spicy-plum-and-grape-crisp/
- https://uncomplicatedchef.com/one-pan-pork-loin-with-cabbage-apples/
