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This vegan Butternut Squash Farinata makes a complete and delicious meal in no time at all. Sage and thyme add pockets of flavor. A vegan, gluten-free, soy-free and nut-free recipe. #vegan #soyfree #glutenfree #nutfree #dinner #butternutsquash HolyCowVegan.net
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5 from 9 votes

Vegan Butternut Squash Farinata

This vegan Butternut Squash Farinata makes a complete and delicious meal in no time at all. Sage and thyme add pockets of flavor. A vegan, gluten-free, soy-free and nut-free recipe.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Farinata
Servings: 8 servings
Calories: 177kcal

Ingredients

  • 2 ½ cups butternut squash, peeled and cut into a small dice
  • 1 ½ cups chickpea or garbanzo bean flour or besan
  • 2 cups water at room temperature
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • 1 teaspoon virgin coconut oil
  • 2 teaspoon extra virgin olive oil
  • 1 large shallot, minced

Instructions

  • Place the chickpea flour in a bowl and trickle in half the water, whisking as you go, to make a smooth paste. Then add the remaining water and whisk well. The batter should have the consistency of a thin pancake batter. Word of caution-- don't try and flip this by adding the chickpea flour into the water-- it will take you forever to break up the lumps.
  • Add 1 teaspoon of the olive oil, salt to taste, pepper, sage, and thyme into the chickpea batter. Let the batter stand two hours at room temperature.
  • Preheat the oven to 425 degrees.
  • On the stovetop, in a 10-inch cast-iron skillet, heat the remaining olive oil and coconut oil.
  • Add the shallots and season with some salt and pepper. When the shallots start to soften, in about two minutes over medium heat, add the butternut squash.
  • Cook the butternut squash, stirring frequently, over medium heat until the squash softens and is almost tender, about eight to 10 minutes.
  • Make sure the squash and shallots are evenly dispersed in the skillet, then turn off the heat and pour the chickpea batter into the skillet.
  • Place the skillet (be sure to use oven mitts) into the oven and bake the Farinata for 30 minutes or until the sides are golden-brown and start to pull away from the skillet.
  • Carefully, using oven mitts, remove the skillet from the oven and let it stand 10 minutes.
  • Cut into slices, and serve.

Nutrition

Calories: 177kcal | Carbohydrates: 29.1g | Protein: 7.9g | Fat: 4.1g | Potassium: 504mg | Fiber: 7.6g | Sugar: 5g | Calcium: 60mg | Iron: 3.2mg