Kabocha Squash Scarpaccia
The classic Italian Zucchini Scarpaccia gets a fall twist with this recipe made using sweet Kabocha squash and creamy feta cheese. The result is a crispy, savory dish full of seasonal flavor. Perfect alongside a warm bowl of pumpkin soup or served on its own as a delicious appetizer.
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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