What do you do when you have a huge butternut squash around 8 kilos?

My neighbour in Assini gave me two huge butternut squashes from her garden the evening before leaving Nafplio.  One of it was not ripe yet, so I left it there hoping that by the time I get back it will be ready to use.  The other one, I brought it along with me to Athens. I cut half of it, removed the seeds and put it in a baking tin with about 1 cup of water and wrapped it well with aluminium foil.  I then cooked it to 200o C / 400o F, for about two hours.  (See how to roast a pumpkin here).  I used part of the puree to make muffins, which will be my next post and the remaining leftover puree was deep freezed.

My children wanted Kolokotes, so I made the remaining 1/4 of the butternut squash into Kolokotes, which is a traditional Cypriot recipe of butternut squash turnovers.  Some of these Kolokotes were baked and the remaining went directly into the deep freezer to be baked when my son comes back from abroad.

With the remaining 1/4 of the butternut squash I decided to experiment.  When I was making this recipe I had in mind a previous recipe I had posted called badjina, which is made using cornmeal but wanted to make something new.

When I google searched «What does butternut squash go with?» I read that orange and green vegetables together provide both a nutritionally powerful meal and a winning flavor combination, with the squash’s sweetness balancing the earthy greens, so I decided to add spinach as well.   I did not like the herb combination  of sage and rosemary, suggested because I did not have these fresh herbs and did not want to use dried ones.  Instead, I opted for fennel fronds which I have tried and tested in the past and love it with butternut squash.  I also added a hint of cumin as suggested but only add it if you really like this spice.  For me it was a wonderful addition but some members of my family were not enthusiastic with it.

When I posted the picture on my crumble on Facebook some of my friends said that there is a Greek recipe using greens and cornmeal called «Babanatsa».  I had never heard of it before and google searched it. This pie comes from Epirus and babanatsa is the name of the batter it is made with instead of using phyllo.   It resembles a clafouti or “duff,” with the spinach filling popping through the surface.  It has lots of other names such as babanetsa, blatsarina, riganada, patsaria, misantra.  So I can now say that mine was a combination of four recipes:  badjina, babanatsa, spanakopita and crumble!!

(Note:  After Anna’s comment, I realized that Plastos is the same with all the above and I have already made the original recipe).


I love making crumbles as they are very easy to make and taste delicious.  Check out two new recipes of mine for sweet crumbles.

I have made a Fig, Honey and Fragrant Geranium Crumble and a Mixed fruit, Petimezi (condensed grape syrup) Crumble.

On another note, today it’s our wedding anniversary.  D and I got married 32 years ago, on 12 October 1980 so we decided to prolong our trip to Athens and celebrate with our children.  We shall be returning back to Assini early next week.

Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy 

Preparation time: 30 minutes

Baking time: 1 hour

Serves: 1 baking tin 35 x 25 cm (about 12 pieces)

Ingredients:

Filling:

  • 1 kilo (2.20 lbs) butternut Squash, grated
  • ½ kilo (1.10 lbs) spinach, squeezed
  • ½ cup olive oil
  • 2 eggs
  • 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

Crumble:

  • 700 grams (1.54 lbs) corn meal
  • 1 cup extra virgin olive oil
  • 200 ml Greek yoghturt 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.

 

Other relevant recipes:

Plastos, Spanakopita from Thessaly and Epirus

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta

  1. Ο/Η Rosa λέει:

    A great idea! That savory crumble looks and sounds scrumptious.

    Cheers,

    Rosa

  2. Ο/Η PG λέει:

    Dear Ivy, wishing a wonderful marriage anniversary!
    what a wonderful idea with squash. You know i have been thinkingof making a Gratin with spinach and feta these past few days and after seeing this wonderful crumble, I think i know what i’m making this weekend.

  3. Ο/Η banana wonder λέει:

    Oooooo Ivy, what a fantastic idea to make a savory crumble! I am so making this – it’s kind of like plasto, no?

  4. Ο/Η Nadji λέει:

    32 ans de mariage. Bravo mon amie. Je vous souhaite de nombreux autres anniversaires à fêter.
    Un crumble salé très original. J’aime beaucoup.
    Je note.
    See soon.
    Nadji recently posted..Riz au Poulet et Haricots Rouges.My Profile

  5. Ο/Η Eftychia λέει:

    I hope you had a happy anniversary Ivy mou! Πάντα ευτυχισμένοι και καλά στην υγεία! The recipe sounds really good. I am sure my mum will appreciate it a lot, since she likes butternut Squash and she is always in search for new recipes :-)
    Eftychia recently posted..Date and Almond, Square CakeMy Profile

  6. Ο/Η fimère λέει:

    félicitation pour toutes ces années de bonheur
    ton crumble est bien tentant, je note
    bonne journée
    fimère recently posted..PANNA COTTA AUX NOIX, COULIS DE CHOCOLAT PRALINÉMy Profile

  7. Ο/Η Balvinder λέει:

    I really love your savory crumble with cornmeal. I have only done with fruits. This is such a great way to eat your veggies.
    Balvinder recently posted..Spinach And Egg CroquettesMy Profile

  8. Ο/Η Simona λέει:

    I hope you had a great anniversary celebration. Anything with butternut squash gets my attention and this is certainly a nice way of using it. I am glad butternut squash is now available in Italy as well: it’s so good!
    Simona recently posted..Crescenza fatta in casa / homemade CrescenzaMy Profile

  9. Ο/Η Jamie λέει:

    First: HAPPY HAPPY ANNIVERSARY! 32 years is tremendous and I congratulate you and husband with all my heart! And the cake is gorgeous!

    Second: I am in love with this savory crumble and will be making this. I love anything spinach and feta but I want to taste it with the squash and that crumble looks better than any crust. It looks crispy, perfect to offset the filling. Magnificent, Ivy!
    Jamie recently posted..CHOCOLATE COINTREAU FONDANT CAKEMy Profile

  10. Ο/Η Mary λέει:

    I’ve never seen anything like this crumble, but what a great idea! The feta, spinach, and butternut squash make a great combination and the crispy cornmeal topping would be a nice enhancement.
    Mary recently posted..What I Made This Week: Bread Baking with the King Arthur Flour Whole Grain Baking BookMy Profile

  11. Ο/Η Jill Colonna λέει:

    Congratulations on your anniversary, Ivy. 32 years? Fabulous – and what a wonderful way to celebrate. I love the look and sound of this crumble, Ivy. I love sweet ones but would love to try this one with so many different flavours and textures. Wonderful!
    Jill Colonna recently posted..A Fruity Weekend at the King’s Vegetable Garden in VersaillesMy Profile

  12. Ο/Η Gianna λέει:

    Great recipe. I love how you have taken an old favourite of mine and transformed it into something modern and delicious. I have recently discovered your blog and have become addicted. I have learnt so much about Greek cooking that I’ve been teaching my yiayia a thing or two. You share a true passion and are doing really wonderful work. Am truly proud. Thank you, Gianna.

  13. […] View this post on the Author's site Nov 27, 2012 […]

  14. […] November 28, 2012 It might be summer here in New Zealand, but in the US, fall in under way. l am so jealous of the spectacular colours they experience when the leaves turn. Here in the North Island we get very little colour with the seasons and we don’t feel the changes to the same degree. It does mean that we don’t get so cold or as hot which is a plus though. I remember in October driving down from Switzerland where I had arrived by plane at the tender age of 23, through the mountains into Italy, where I was to live for the next nine years, and my mouth was open in wonder at the colours. I had never experienced anything like it and still miss that definite season change. Even the foods you eat alter as the weather closes in around you with its bitter winds and chilled temperatures while here there is not a lot of difference in what we eat. The majority of my readers are from the US so I thought I would bring you a comforting fall recipe, Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste […]

  15. Ο/Η Elena λέει:

    a very interesting combination of products in the dish. It should be very tasty! Is it taste a slightly sweet?

  16. Ο/Η Elizabeth Mars λέει:

    This looks absolutely fantastic. I have to make this!

  17. Ο/Η Alicja λέει:

    I do not know how it tasted the cake, but you have a talent for decorating fine :)

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