When I visit Greece, it’s from late July until about mid-September. During this time I also get to see produce change at the markets.
We are now into Autumn and pumpkin and squash are now in season. This dish comes from the island of Naxos, a well-sized island that boasts of a good tourist season and they boast of being almost self-sufficient on the food end.
The island is know for it’s goat, lamb, cheeses, fish and seafood, potatoes but they also have plenty of squash and pumpkin.
This dish uses butternut squash…a nice balance of sweet and savory. There’s onions, olive oil, salt and pepper and all-purpose flour as a binder.
The preparation is similar to a Spanish tortilla…there’s gonna be a little pan-flipping. Are you ready?
Kolokithopastitsa
(serves 4-6)
1 butternut squash or approx. 4 cups, peeled and cut into french fry sticks
1 large onion, peeled and sliced
approx. 2 tsp. sea salt
1/2 tsp. ground pepper
4-5 Tbsp. all-purpose flour
olive oil for frying
- Into a large bowl, add the squash, onions, salt and pepper and toss well. Add the flour in increments with your hands. Add a couple of splashes of water just make make the mixture a little pasty.
- To a 9-inch non-stick skillet, set heat to medium and add enough olive oil to come up 1/4 inch in the pan. Add the squash mixture and press down to compact the mixture. Cover and cook for 10-12 minutes or until the bottom has a crisp-golden colour.
- Once golden, use the lid to help you pour off oil into a nearby bowl. Place a large plate on the pan, invert the pie to sit on the plate.
- Add some oil back into the skillet and carefully slide the pie back into the pan and fry for another 7-8 minutes the crisp the other side.
- Slide the pie onto a large round serving plate (or invert again then slide onto plate).
