Open-faced empanada with roasted squash, cumin onions, and provoleta on polenta crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 1/2 tablespoons of the olive oil, sweet paprika, dried oregano, 1/2 teaspoon salt, and black pepper. Roast for 25 minutes, until tender and lightly browned at the edges.

2. 2

   While the squash roasts, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the onion, ground cumin, and 1/4 teaspoon salt. Cook for 15 to 18 minutes, stirring often, until the onion is deeply golden and sweet.

3. 3

   In a saucepan, bring the water to a gentle boil. Add 1/2 teaspoon salt and slowly pour in the polenta while whisking constantly. Cook according to the package directions, usually 3 to 5 minutes, until thickened. Stir in the butter and grated Parmesan cheese.

4. 4

   Transfer the hot polenta to a lightly oiled baking dish about 28 cm / 11 in wide or a similar size. Spread it into an even base about 1 cm / 1/2 in thick, creating a small rim around the edges.

5. 5

   Bake the polenta crust at 220 °C / 425 °F for 10 minutes so it firms up and lightly colors on top.

6. 6

   Remove the crust from the oven and spread the cumin onions over it. Arrange the roasted squash evenly on top, then cover with the thick slices of provoleta.

7. 7

   Return to the oven and bake at 220 °C / 425 °F for 8 to 10 minutes, until the provoleta melts and starts to brown in spots.

8. 8

   Finish with the chopped fresh parsley and lemon zest. Let it rest for 5 minutes before slicing and serving.