Weather wise I am truly a summer person, always telling people that the happiest day of my life was the day I sold my snow blower and moved from Boston to Georgia, thus leaving the snow and super cold weather behind. Fall though is my favorite time of year when it comes to cooking because I enjoy heating up the house making delicious smelling recipes which warm both the body and soul. Soups, curries and casseroles are my favorites to make as they generally take little work, feed us for days and are the perfect comfort foods.
On my Moments with Maisie blog I have spoken numerous times about our garden and though we don’t plant a fall garden it’s late in the summer season is when we get our butternut squash harvest and some years it’s crazy huge so we’re always looking for delicious ways to enjoy the squash like in my Roasted & Curried Veggie Soup. Ever since I was a little girl I have loved butternut squash so when I was asked by Foodie Blogroll to participate in their Favorite Fall Recipe promotion*** and that it was Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste, well I just had to join in. I hope that you’ll check out Ivy’s recipe, my easy Roasted & Curried Veggie Soup and though it doesn’t contain butternut squash, one of our favorite comfort food casseroles…just click on the casserole picture at the bottom of the post. Oh and with our large butternut squash harvest, I’d love if you’d share some of your favorite butternut squash recipes, leave your recipe and or link in the comments.
Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
- 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
- 1.5 lbs corn meal
- 1 cup extra virgin olive oil
- 200 ml Greek yogurt 2%
- 4 eggs
- 1 tbsp salt
- 3 tbsp margarine divided (to grease the baking tin and to add on top)
- 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.
Below is one of our favorite fall comfort foods though it doesn’t contain butternut squash it’s totally delicious! Loaded Potato & Buffalo Chicken Casserole, click on the picture to be taken to the recipe.
***This sponsorship is brought to you by GLAM Media who we have partnered with for this promotion.Enjoy!