Sqirl’s Winter Squash Socca

Yield 4 servings

• 1 lb winter squash like honeynut or kabocha, peeled and grated
• Salt
• ¼ teaspoon cumin seeds
• ¼ teaspoon coriander seeds
• ¼ teaspoon fennel seeds
• 4 eggs
• 1 clove garlic, grated on a microplane
• 1 tablespoon chopped oregano
• 2 tablespoons chipped mint
• 3 tablespoons chopped cilantro
• ⅔ cup chickpea flour
• 4 tablespoons butter
• Lime wedges for garnish
• Chervil for garnish

Step 1:

Toss the grated squash with a few big pinches of salt, then put it in a colander  and let drain, squeezing every so often so the the vegetable releases its water, for at least 15 minutes.

Step 2: 

Meanwhile, combine the cumin, coriander, and fennel seeds in a dry skillet over medium- low heat. Toast the spices, shaking the pan often, until fragrant., about 5 minutes. Using a mortar and pestle or a spice grinder, grind the toasted spices to a powder.

Step 3:

Crack the eggs into a large bowl and whisk to break them up. Add the drained squash, along with the garlic, oregano, mint, cilantro, chickpea flour, and toasted spices. Season with ½ teaspoon salt and mix well. 

Step 4: 

Heat a large skillet, preferably cast iron, over a medium- high heat for a minute or two. Add half the butter, then spoon in small pancake-sized amounts of batter. Cook, rotating the skillet occasionally for even browning, until the pancakes are nicely browned, about 3 minutes. Flip, then cook the second side for another few minutes. Transfer them to a platter. Repeat with more butter and the rest of the batter. Garnish with lime wedges and chervil.