Chilean Merkén Lentil Skillet with Longaniza, Roasted Squash and Chanco Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the winter squash with 1 tablespoon olive oil, 1 teaspoon merkén, a pinch of salt, and pepper. Spread on a tray and roast for 20 minutes, until tender and lightly browned.

2. 2

   While the squash roasts, cook the lentils in a pot with plenty of water for 18 to 20 minutes, until tender but not falling apart. Drain and set aside.

3. 3

   Heat a large ovenproof skillet or clay dish over medium heat. Add the longaniza and brown for 5 to 6 minutes, stirring, until it releases some fat and takes on color. Remove the sausage and reserve, leaving 1 tablespoon of fat in the pan.

4. 4

   Add the remaining tablespoon of olive oil to the pan along with the onion, red bell pepper, and carrot. Cook for 6 minutes until the vegetables soften. Stir in the garlic, dried oregano, ground cumin, and the remaining merkén; cook 1 minute more.

5. 5

   Add the tomato purée and cook for 2 minutes, stirring. Pour in the hot vegetable broth, then add the cooked lentils and browned longaniza, and simmer over medium-low heat for 10 minutes so the stew thickens and the flavors come together. Season with salt and black pepper.

6. 6

   Fold the roasted squash into the stew carefully so it does not break up too much. Cook 2 minutes more.

7. 7

   In a bowl, mix the grated chanco cheese with the breadcrumbs and sprinkle this crust evenly over the top of the stew.

8. 8

   Transfer the skillet or baking dish to the oven at 220 °C / 425 °F for 10 to 12 minutes, until the cheese melts and the top is golden. For deeper color, broil for 1 to 2 extra minutes, watching closely.

9. 9

   Remove from the oven, let rest for 5 minutes, and finish with chopped fresh parsley and an extra pinch of merkén before serving.