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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Start roasting the squash.
2. Chop up the onions, celery, + carrots, saute in a soup pot.
3. Place the onions, garlic, and ginger in a cast-iron skillet over high heat to sear and char these. Once the veggies are blackened on each side, set aside.
4. Use the cast-iron skillet for making the Socca.
5. Meanwhile, puree the squash soup and simmer.
6. Once the Socca is done, saute the mushrooms + greens in the cast-iron pan.
This recipe came together through participants in our Winter Recipe Jam sharing their ingredient suggestions. It is best with a saute of kale + mushrooms. Ginger, garlic, and onion are quickly blackened to add another element of flavor while mellowing their sharp potency. Pureed with butternut squash and other veggies makes for a simple soup with an added layer. A squirt of lime rounds off the entire soup. We used a butternut squash but most any winter squash could work instead.
This beautiful, naturally gluten-free chickpea flour pancake-like flatbread will revolutionize your dinners. It is high protein, low-glycemic and the perfect substitute for bread or even pizza crust in a variety of meals. We whip up socca for dinner whenever we have a ton of vegetables and not a lot of protein or starch to accompany the meal. It can be made on your stove top, under your broiler or my favorite in the summer is directly on the piping hot grill. A cast-iron pan is my personal choice for making it happen easily, but a metal pie pan or a skillet that can go in your oven will work as well. Socca is the French name, but in Italy it is called Farinata. Please note, the gorgeous photo was taken by the talented David Lynn Photography.
This earthy saute brings together two cooler weather vegetables for a simple side or a topping for soups and more. We use kale, but any other dark leafy green could work instead!
