Here’s how you fight those blues. You make this.
Socca. It’s delicious, versatile, and I love that I can throw any random toppings on it along with tons of cheese, and call it dinner. I used Sarah’s recipe and even made my own chickpea flour as she suggested. For those of you who aren’t familiar with socca, Sarah’s post also gives a detailed history of its origination and also its health benefits. Check it out.
After seeing Jessica’s post about her butternut squash obsession, I decided to try a fall version of socca.
Step One: I chopped and peeled some butternut squash. No finger casualties this time. I tossed it with olive oil, sea salt, and nutmeg (pretty standard seasoning when it comes to squash). I roasted it in my toaster oven on 450 because I was really hungry and wanted the squash done ASAP.
While the squash was roasting, I caramelized onions.
When the squash was mostly soft, I added some freshly chopped sage.
Here is the socca batter. I let it rest covered for about two hours, per Sarah’s instructions.
I added pesto chicken apple sausage to the onions.
Here is what the socca looks like after it’s cooked. So tasty.
Assemble: I mushed up the squash and spread that across the socca, then I added the onions and sausage, then topped with tons of Monterrey Jack cheese. I let it cook just long enough for the cheese to melt.
Then I let it cool just long enough to take this photo before shoving it into my mouth and consuming the entire socca pizza in record. All that was left was a burned mouth.
Final cure for the Monday Blues: sweet potato brownies. These babies stay fresh for quite a long time, particularly when your boyfriend won’t touch them because of the vegetables in dessert. Whatever, more for me.
What more could I ask for on a Monday except maaaybe some fall weather to go with my fall food. 85 degrees today, no joke.
