Wednesday, November 28, 2012

Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta


I just love this time of year. The food is abundant, the colors are amazing, and there seems to be extra time for Family and Friends. I really really love the flavors of Fall and Winter. What are your favorite Fall Dishes? I would love to hear from you, of have you share your links to your family favorite recipes. The recipe below is not mine. It is from Ivy of Kopiaste. It is a naturally gluten-free savory fall dish. I am super excited to share this recipe with you. I would love it if you would share yours with me!
Yep... It is gluten-free
Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality
Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
Ingredients:
Filling:
  • 2 lbs butternut Squash, grated
  • 1 lbs spinach, squeezed
  • ½ cup olive oil
  • 2 eggs
  • 1 lbs 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
Crumble:
  • 1.5 lbs corn meal
  • 1 cup extra virgin olive oil
  • 200 ml Greek yogurt 2%
  • 4 eggs
  • 1 tbsp salt
Additional ingredients:
  • 3 tbsp margarine divided (to grease the baking tin and to add on top)
Directions:
  1. Grate the pumpkin and mix all the filling ingredients.
  2. 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.
  3. Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
  4. Add the filling on top and sprinkle the remaining crumble on top of the filling.
  5. Add the remaining margarine in small pieces scattered all over the baking tin.
  6. 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.
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