Fall brings us wonderful, wonderful foods and one of Grumpy and my very favorites is butternut squash. I don’t think I could ever get sick of it and I totally crave it – not just in the fall, but all year long. Before we get full swing into December and all the holiday sweets that start flowing from our blogs, I want to share with you this wonderful recipe from Ivory of Kopiaste. It is a filling flavored with butternut squash, spinach and feta topped with a delicious crispy corn crumble. Yummy is the word people!
This recipe is going to be a keeper around here (Grumpy is also a big fan of spinach!). Check out Ivy’s recipe below. It might sound like a lot by the title, but it really is very simple to put together and I believe that you will not regret trying this one out!
Images and recipie from Ivy at Kopiaste
Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking tin 35 x 25 cm (about 12 pieces)
1 kilo (2.20 lbs) butternut Squash, grated
½ kilo (1.10 lbs) spinach, squeezed
½ cup olive oil
500 (1.10 lbs) grams feta, crumbled
½ cup parsley, finely chopped
½ cup fennel fronds, finely chopped
Salt (with caution) and freshly grated black pepper
A pinch of cumin
700 grams (1.54 lbs) corn meal
1 cup extra virgin olive oil
200 ml Greek yoghturt 2%
1 tbsp salt
3 tbsp margarine divided (to grease the baking tin and to add on top)
Grate the pumpkin and mix all the filling ingredients.
In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
Add the filling on top and sprinkle the remaining crumble on top of the filling.
Add the remaining margarine in small pieces scattered all over the baking tin.
Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.
Serve as a main dish, a side dish or a snack.