Receta Savory Corn Crumble...
Goodness Gracious! It's almost winter! That's right folks, it's still fall...for 10 more days...and this is the perfect recipe to whip up this weekend to enjoy as you sit in front of the fire going over your budget trying to figure out how to pay for Christmas! The mister informed me he was not going to play Santa this year...as if...and said I would have to take care of Christmas with my earnings. As you know, I work for the mister at our business...a job that I have yet to receive a paycheck for - ever - so I reminded the mister that Washington is a community property state, and as such, the company checkbook is half mine...then I did what any self-respecting slave would do, I paid myself a Christmas bonus - ipso-facto - problem solved.
Now, about this recipe...it would have been another perfect side dish for our T-day feast! If only I'd known about it in time! And now that I do know about it, it will be the perfect side for our Christmas feast! I want you to go and check out the original post Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste. Ivy's blog is inviting, interesting and full of fabulous recipes!
In Ivy's recipe below you'll see she uses butternut squash, and in the directions she tells us to "grate the pumpkins"...um, don't do what I did and panic...I have no pumpkins! I only have squash!! As I have recently learned, half the world calls squash pumpkins and pumpkins squash! I am giving you Ivy's recipe exactly as she wrote it, with permission, and I hope you'll make it...and if you run out of fall, just know this would be perfect for winter, too!
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:
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.
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