Chilean Crab and Sweet Squash Casserole with Crunchy Merkén Bread Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter.

2. 2

   Place the sweet squash on a baking tray and toss it with the vegetable oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of oregano. Roast at 200 °C / 400 °F for 20 minutes, until tender and lightly golden.

3. 3

   While the squash roasts, warm the milk without boiling. Add the marraqueta pieces and let them soak for 5 minutes until softened.

4. 4

   In a large skillet, melt 25 g (about 1 3/4 tbsp) of the butter over medium heat. Add the onion, red bell pepper, and garlic. Cook for 8 minutes until softened. Stir in the cumin, half of the merken, and the remaining oregano.

5. 5

   Add the flour to the sautéed vegetables and cook for 1 minute, stirring. Pour in the white wine and let it reduce for 2 minutes. Then add the vegetable stock, cream, and the milk with the soaked bread. Cook for 3 to 4 minutes until creamy.

6. 6

   Add the crab meat, lemon juice, half of the parsley, 100 g (3.5 oz) of the grated chanco cheese, and season with the remaining salt and pepper. Stir gently so the crab keeps some texture.

7. 7

   Remove the squash from the oven and fold it into the crab mixture. Transfer everything to the greased baking dish and spread evenly.

8. 8

   Melt the remaining 25 g (about 1 3/4 tbsp) butter. In a bowl, combine any drained soaked marraqueta pieces left for texture with the melted butter, the remaining merken, the rest of the parsley, and the remaining 50 g (1.8 oz) of chanco cheese to create the crunchy topping.

9. 9

   Cover the casserole with the topping mixture. Bake at 190 °C / 375 °F for 20 to 25 minutes, until bubbling and deeply golden on top.

10. 10

    Let rest for 5 minutes before serving so it sets slightly. Serve hot.