Mystery basket ingredients: Butternut Squash, Popcorn, Fresh Rosemary, Apricot Preserves
Full description of challenge here.
Chickpea and Popcorn Socca with Rosemary Roasted Butternut Squash, Apricot Swiss Chard, and Popcorn Hollandaise
Socca is a pancake or flatbread made from chickpea flour, and is a great vehicle for a savory meal. Here it is used as a base for swiss chard, butternut squash, and hollandaise. I cooked the swiss chard with apricot preserves and added in apple cider vinegar, which gives the greens a delicious balance of sweet and sour. Top that with the rosemary butternut squash and drizzle with tangy popcorn hollandaise for a savory brunch.
A few additional notes: I incorporated crushed popcorn into the chickpea pancakes, but I don’t feel it added much, so this could easily be skipped. The hollandaise is adapted from Ann Gentry’s Vegan Family Meals; I used popcorn instead of roasted corn. I made both recipes to compare, and was pleasantly surprised to find the popcorn version similarly very tasty!
- Heat oven to 425°. Peel butternut squash and cut into ½ inch chunks. Spread on a baking sheet and toss with 1 tbsp olive oil, 5 sprigs chopped rosemary, salt and pepper.
- In a food processor, combine 1 cup freshly popped popcorn (see directions below), 1 cup soy milk, 1-2 tbsp lemon juice, 1 tbsp olive oil, and a pinch of cayenne pepper. Blend for a few minutes. Strain into a bowl. Warm over low heat just before serving.
- Whisk together 1 cup chickpea flour with 1 cup water, 1½ tbsp olive oil, pinch of salt. Let rest for at least 30 minutes.
- Heat pan lightly sprayed with oil, ladle in the batter. Quickly sprinkle on a handful of crushed popcorn, evenly distributing over the batter.
- When edges are set, gently lift the pancake and flip. Cook another 2 minutes until both sides are dry and lightly brown.
- Place pancakes on baking sheet in a warm oven as completed.
- Rinse swiss chard, trim tough ends. Slice leaves into 1 inch ribbons.
- Heat 1 tbsp olive oil in dutch oven. Cook 1 thinly sliced garlic clove until fragrant.
- Stir in 2 tbsp apricot preserves. When melted, add swiss chard leaves.
- Cover and cook until wilted, about 2 minutes.
- Remove from heat, stir in 1 tbsp apple cider vinegar, season with salt and pepper.
- To serve, pile swiss chard on the socca, then the squash. Drizzle with hollandaise.
Here’s how I made the popcorn: Heat 1/3 cup peanut oil in a dutch oven. Drop 2 kernels in to test temperature, when they pop, remove and add enough kernels to barely cover the bottom of the pan, about ½ cup.