Butternut Squash Farinata 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Oct 5, 2015

This version of an Italian chickpea pancake includes winter squash in the batter for extra heft.

Serve with a salad of greens of your choice.

Make Ahead: The farinata batter need to rest at room temperature for at least 1 hour and up to 2 hours.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 1 1/2 to 2 cups chickpea flour
  • 2 cups water, preferably filtered, at room temperature
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon vegan butter (may substitute regular unsalted butter)
  • 2 cups finely diced butternut squash (from a 1 1/2-pound peeled squash)
  • 1 shallot, minced (about 1/4 cup)

Directions

Whisk together 1 1/2 cups of the chickpea flour and the water in a mixing bowl until smooth and free of lumps. Add 3 tablespoons of the oil, the thyme, parsley, salt and pepper, whisking until the mixture has the consistency of thin pancake batter; add some or all the remaining chickpea flour as needed. Taste, and add more salt and pepper if needed. Cover and let stand at room temperature for at least 1 hour and up to 2 hours.

Preheat the oven to 425 degrees. Place a 10-inch cast-iron or other heavy, ovenproof skillet over medium heat.

Whisk the batter again to bring it back together. Combine the vegan butter and the remaining 2 tablespoons of oil in the hot skillet, swirling to coat. Once the vegan butter has melted, stir in the squash and shallot; cook, stirring, until soft, 5 minutes. Season lightly with salt and pepper.

Make sure the squash and shallot are spread evenly in the skillet; pour the rested batter over them. Carefully transfer to the hot oven; bake for 30 minutes or until the farinata is no longer wet at the center and the edges are browned and pulling away from the sides of the pan. Remove from the oven; cool in the pan for 10 minutes.

To serve, flip the farinata onto a cutting board and cut into 8 equal wedges, or cut the wedges out of the pan.

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Recipe Source

Adapted from "Crossroads: Extraordinary Recipes From the Restaurant That Is Reinventing Vegan Cuisine," by Tal Ronnen (Artisan, 2015).

Tested by Joe Yonan.

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