This recipe appeared recently in the Burgenland ORF online
pages, making it a modern addition to the Burgenland cookbook. As you will see,
it is not the usual Hungarian paprika that adds spice to this dish!
Ingredients:
• 1 butternut squash
• 1 Tbsp. olive oil
• salt, pepper, chili flakes
• 1/2 tsp. "Ras el Hanout" Moroccan spices by Sonnentor*
• two eggs
• 5-6 ounces grated Parmesan or feta cheese
Preparation:
Cut the squash into slices 3/8-1/2 inch thick and season, to taste, with salt, pepper and chili flakes. Place parchment paper on a baking sheet and spread olive oil on it. Preheat the oven to 425° F. Dab the squash slices with paper towels, spread them on the baking paper and put the sheet in the oven. Bake the squash slices for about 20 minutes, turning once. Be careful, the squash slices will crisp on the underside first.
Meanwhile, beat eggs, add Moroccan spices and stir in cheese. When the squash slices start to brown, spread the egg mixture over them with a spoon, put them back in the oven and finish baking until the mixture is firm and golden.
* To make your own Ras el Hanout spices:
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander seeds
• ½ teaspoon cayenne
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month. Makes about 3 tablespoons.