Chilean Sweet Squash, Spinach and Chanco Cheese Bake with Warm Walnut Pebre

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the sweet squash on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until tender with golden edges.

2. 2

   2. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the chopped onion and half of the minced garlic. Cook for 3 to 4 minutes until softened. Add the spinach, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 to 3 minutes until the spinach wilts. Remove from the heat and let cool slightly.

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   3. In a large bowl, whisk the eggs with the milk, cream, fine cornmeal, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.

4. 4

   4. Add the roasted squash, sautéed spinach, and 120 g (4 oz) of the chanco cheese to the mixture. Fold gently so the squash keeps some texture.

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   5. Lightly oil a baking dish about 20 x 30 cm. Pour in the mixture and scatter the remaining 60 g (2 oz) of chanco cheese on top.

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   6. Bake the casserole at 190 °C / 375 °F for 20 minutes, or until the center is set and the top is golden. Let it rest for 10 minutes before serving.

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   7. For the warm pebre, heat the remaining 1 tablespoon olive oil in a small skillet over medium-low heat. Add the remaining onion and remaining garlic; cook for 2 minutes. Stir in the tomato, merken, and a pinch of salt and cook 2 minutes more. Turn off the heat and mix in the chopped cilantro, walnuts, and apple cider vinegar.

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   8. Serve the bake hot or warm, topped with or accompanied by the warm walnut pebre.