Butternut Squash Socca with Olive Tapenade
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Tapenade
  • 3 yellow onions, chopped finely
  • 1 cup kalamata olives, pitted and chopped
  • 1 cup merlot
  • 1 tablespoon butter (or 1 tablespoon extra olive oil for dairy free)
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon grainy mustard
  • 1 tablespoon balsamic vinegar
  • 1 dash of sea salt
  • Socca
  • 1¼ cup water
  • 1 cup chickpea flour
  • ½ cup butternut squash, cooked
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon cumin
  • 1 dash of black pepper
  • Optional: a few leaves of arugula for the top
DIRECTIONS:
  1. Tapenade
  2. Place a large pan over medium heat on the stove and melt the butter with the olive oil. Add in the onions and stir occasionally. After around 10 minutes add the dash of salt. Once the onions start sticking to the pan add in the wine bit by bit as needed to keep the pan from getting completely dry. Altogether they should be fully caramelized in 30 minutes or so, they will be soft, sweet and darker in colour. While they are cooking I like to make the socca so they are ready at the same time. Now add all the other ingredients and mix with a hand held mixer or food processor.
  3. Socca
  4. Preheat the oven to 400ยบ. Whisk all the ingredients except the oil in a large bowl until well combined and frothy. Place the oil in a sturdy frying pan, with an even and heavy base that is around 9 inches in diameter, and place in the oven for a minute to heat up the oil. Remove the pan carefully and swirl the oil around so it is evenly distributed, and then pour the mixture into the pan and place back into the oven for 25 minutes. The top should look slightly blistered and it should be cooked through. Cut and serve immediately or place on a wire cooling rack so the bottom does not get soft or soggy.
Recipe by Love from the Land at https://www.lovefromtheland.com/butternut-squash-socca-with-olive-tapenade/