Every year, when we visit our friends in the Kraków-Częstochowa Upland, we're gifted with squashes, and in the fall, pumpkins. Well, something has to be done about that. I have a few ideas, and here's one of them, made entirely by me.

Ingredients

The basic ingredient is, of course, squash. It can be any variety, yellow or green, as long as it's fresh and firm. Other ingredients include a bunch of fresh dill, 150g yellow cheese, 150g all-purpose flour, 4 eggs, garlic, two large onions, 40ml oil or olive oil, 1 tablespoon baking powder, and spices, salt, ground pepper, and optional ground chili pepper.

Preparation Stage 1

Cut the squash in half, remove the seeds, and grate it coarsely. Then sprinkle with salt and wait until it releases its juices. Squeeze out the excess juices and discard.

Dice the onion and fry in butter until golden brown.

Cebulę kroimy w kostkę i podsmażamy na maśle na złoty kolor.

Grate the cheese on a coarse grater, finely chop the garlic and dill.

Mix all the prepared ingredients thoroughly, you can do this right away in the dish in which you will bake your squash.

Preparation Stage 2

Crack four eggs into a bowl, add 40 ml of vegetable oil, 150 g of wheat flour, a tablespoon of baking powder and mix slowly until a thick mass is obtained.

Pour everything into the previously prepared mixture, add salt, plenty of ground pepper, and, if you like, ground chili pepper, and mix thoroughly. Place in an oven preheated to 200 degrees Celsius and bake for 40-50 minutes.

Zapiekanka can be eaten warm or cold, with or without your favorite toppings. I served it with non-alcoholic "Miłosław" beer.