Though I generally don’t post more than one recipe a week (and often not even that), for the next few days I’ll be sharing recipes that will be suitable for Passover. Because so many Passover cookbooks use ingredients that I don’t use (for nutritional reasons), I’ve created or adapted a number of recipes to suit my needs, and realize that some of them may be of interest to some of you. You can also check the ‘recipes’ or ‘Pesach’ category and you’ll find other recipes there that are suitable; many need very small adjustments or no adjustments at all for Passover use.
When I did my monthly shopping a couple of days ago, I lucked into three large calabaza squash for 1.49 each! I’ve never had calabaza before, so I set out to find a way to use them.
Savory Calabaza Tian
- 8 c. calabaza squash (or any winter squash like butternut, acorn, pumpkin), peeled, seeded, and chopped into 1 inch cubes
- 1 c. whole wheat flour, matza meal, or potato starch (omit flour for Passover use; omit flour and matza meal for gluten-free recipe)
- 1/4 t. salt
- 1/4 t. pepper
- 1/2 t. dried parsley or basil
- 1 clove garlic, minced
- 1/3 c. shredded cheese (swiss, mozzarella, or cheddar)
- 1/3 c. butter or coconut oil, melted
Mix flour/matza meal with salt, pepper, and parsley/basil. Dredge squash chunks in this mixture. Place coated squash pieces in greased pan, then stir in the minced garlic and sprinkle the cheese on top. Drizzle oil on top. Bake at 400 degrees for 30 – 40 minutes. When it’s done, the chunks should be slightly firm on the inside and soft on the inside.