Have you heard of Zucchini Scarpaccia(Italian zucchini tart) I thought we need a fall version, so I made it with Kabocha squash and feta cheese. Crispy and delicious this dish is perfect with a pumpkin soup or just on its own as an appetizer. Enjoy! Recipe 6-8 servings Pan 11x17 5 cups thinly sliced Kabocha squashed 1/2 red onion thinly sliced 1/2 cup olive oil plus 2 tbsp for drizzling 1 tsp salt 1/2 tsp garlic powder 1/4 tsp black pepper Batter 1 cup all purpose flour 1/2 cup yellow cornmeal flour 1 egg 1 cup milk 1 cup feta cheese crumbled 1 tbsp each fresh thyme, rosemary and sage. Instructions Preheat oven to 350 F degrees Wash the squash really well. Cut the squash carefully using a sharp knife. Leave the skin on. Remove the seeds and cut into wedges. Using a mandolin slice the squash really thinly until you have approximately 5 cups. Repeat the same step with the onion. Transfer vegetables in a bowl and season with salt, black pepper and garlic powder. In a medium bowl ...