As the leaves turn and the air grows crisp, it’s the perfect time to introduce a fall version of the traditional Italian zucchini tart, Scarpaccia. This recipe transforms it into a delightful autumn dish using Kabocha squash and feta cheese, creating a crispy, savory tart that’s a wonderful complement to pumpkin soup or as a standalone appetizer. It’s a celebration of fall flavors that’s sure to impress and delight your taste buds.
Why You’ll Love Kabocha Squash Scarpaccia
- Seasonal Flair: The use of Kabocha squash brings a sweet, earthy flavor that’s perfect for fall.
- Crispy Texture: Baked to a golden crisp, this tart offers a satisfying crunch with every bite.
- Rich and Flavorful: The combination of feta cheese and fresh herbs adds a depth of flavor that’s both tangy and aromatic.
- Versatile Dish: It’s perfect as an appetizer, side dish, or even a light meal on its own.
- A Unique Take: This recipe puts a creative spin on a traditional Italian dish, offering a new way to enjoy seasonal produce.
Ingredients Needed To Make Kabocha Squash Scarpaccia
- Kabocha squash, thinly sliced
- Red onion, thinly sliced
- Olive oil
- Garlic powder
- Black pepper
- All-purpose flour
- Yellow cornmeal flour
- Feta cheese, crumbled
- Fresh thyme, rosemary, and sage
How To Make Kabocha Squash Scarpaccia
- Preheat the oven and prepare the squash and onion using a mandolin.
- Season the vegetables with spices.
- Prepare the batter and combine it with the seasoned vegetables.
- Spread the mixture on the baking sheet, drizzle with olive oil, and bake until crispy.
- Let it cool before slicing.
Commonly Asked Questions
Can I Substitute Another Type of Squash?
Yes, feel free to use butternut or acorn squash as alternatives.
How Can I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days.
Is It Necessary to Use a Mandolin?
While a mandolin ensures even, thin slices, a sharp knife can also be used with care.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the Scarpaccia earlier in the day and reheat it in the oven before serving.
- 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
- 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.
- 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.
Kabocha Squash Scarpaccia is not just a dish; it’s a culinary adventure into the heart of autumn. Its combination of sweet squash, tangy feta, and aromatic herbs creates a flavor profile that’s both comforting and sophisticated. This dish is perfect for those who appreciate the beauty of seasonal produce and enjoy exploring new takes on classic recipes. So, let’s embrace the spirit of fall and bake a tart that’s as delightful to the eyes as it is to the palate!