Creamy squash carbonada with beef meatballs and toasted corn

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. In a bowl, mix the ground beef round, egg, breadcrumbs, 1 minced garlic clove, half of the parsley, 1 teaspoon sweet paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shape into 16 small meatballs.

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   2. Place the meatballs on a lightly oiled baking dish with 1 tablespoon olive oil and bake for 12 minutes at 220 °C / 425 °F, until sealed and lightly browned. Set aside.

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   3. Meanwhile, heat a large pot over medium heat with 2 tablespoons olive oil. Add the onion, red bell pepper, and 2 minced garlic cloves. Cook for 8 minutes, stirring, until the vegetables are tender.

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   4. Add the butternut squash, crushed tomato, beef stock, 1 cup of the corn, cumin, bay leaf, the remaining teaspoon of sweet paprika, the remaining teaspoon of dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and bring to a gentle boil.

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   5. Partially cover and cook for 25 minutes over medium-low heat, until the squash is very tender. Remove the bay leaf.

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   6. Using a potato masher or wooden spoon, mash part of the squash directly in the pot to thicken the carbonada. Add the cream cheese and stir until melted and creamy.

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   7. Add the reserved meatballs to the pot and cook for 10 more minutes over low heat so they finish cooking in the sauce.

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   8. In a clean skillet over medium-high heat, toast the remaining 1/2 cup corn for 3 to 4 minutes until lightly charred in spots. Add the diced pear and cook 2 more minutes, just until lightly golden without falling apart.

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   9. Serve the creamy carbonada in deep bowls, top with the toasted corn and pear, and finish with the remaining chopped parsley. Adjust salt and black pepper before serving.