Butternut Tuile

Yield: two 11’’x17’’ pans

So if you don’t already know what a tuile is, you can catch up on that with my first posted recipe of this kind here.  This one uses far less ingredients however.  It also uses both massive quantities of squash and sourdough starter; elements which I feel work in its favour.  The four-year-old in residence here declares that ”it’s good Mom.  It doesn’t taste healthy;” which is praise coming from a child.  Bonus – it actually is good for you even though the squash provides sweetness in every bite.

What you need for the batter:

  • 3 cups starter
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil mixed with a generous 3/4 teaspoon baking soda to form a slurry

What you need for the veggie-mix:

  • 8 packed coarsely grated cups of butternut squash (grate the raw squash using a food processor with the large hole grater attachment.  If you only have a box-grater… respect… and I suggest a support of some kind to ward away tendinitis…)
  • 2 small onions, halved and sliced into 1/4” thick half-moons
  • 3 scallions, finely sliced (both white and green parts)
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/3 cup raw sunflower seeds (optional)

What you do:

  1. Whisk together the starter and salt in a large glass measuring cup (at least a 4 cup capacity.  Cover with a damp towel or a plate and leave in a warm place to ferment 8-12 hours, or at least a couple of hours.
  2. As the fermentation period comes to an end, preheat the oven to 375 F and grease two 11’’x17’’ rimmed baking pans, or line them with parchment paper or silpat liners.
  3. In a large bowl, mix together the grated squash, onion slices, scallion, fresh herbs and sunflower seeds.
  4. Go back to the batter now. Remove the cover and whisk in the oil and soda slurry.  Pour it all into the large bowl of shredded squash and seeds, mixing to coat everything evenly.
  5. Divide between the two prepared pans and spread/press out into a thin even layer on each pan.
  6. Bake for 30 minutes and then flip the pans from top to bottom and bottom to top in the oven. Bake another 25-30 minutes, until crispy.             DSCN1208
  7. Let cool a little and then cut or tear the tuile into large squares or organic (artsy?) looking pieces using a pair of scissors or your hands.
  8. Serve alongside pretty much anything (in the pic you see it with some tofu scramble).

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