Creole rice and shredded osso buco bake with roasted squash, green olives, and sardo cheese gratin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash in a baking dish, toss it with 1 tablespoon olive oil, a pinch of salt, a pinch of black pepper, and 1 teaspoon sweet paprika. Roast for 25 minutes, until tender and browned on the edges. Set aside.

2. 2

   Season the beef osso buco with salt and black pepper. Heat 1 tablespoon olive oil in a wide pot over medium-high heat and brown the meat for 3 to 4 minutes per side. Remove and reserve.

3. 3

   In the same pot, add the onion, red bell pepper, and garlic with the remaining tablespoon of olive oil. Cook for 5 minutes until the vegetables soften. Stir in the remaining sweet paprika, ground cumin, and dried oregano, and cook for 30 seconds to bloom the spices.

4. 4

   Pour in the white wine and scrape the bottom of the pot. Cook for 2 minutes so the alcohol evaporates. Add the crushed tomato, 600 ml / 2.5 cups of the beef stock, and the bay leaf. Return the osso buco to the pot.

5. 5

   Cover and cook over low heat for 70 minutes, until the meat is very tender. Remove the osso buco, discard the bone and any excess fat, and shred the meat. Remove the bay leaf.

6. 6

   Meanwhile, cook the long-grain rice in a saucepan with the remaining 300 ml / 1.3 cups beef stock over low heat for 12 to 15 minutes, until just tender and the liquid is absorbed. Turn off the heat and fluff with a fork.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. In the pot, combine the shredded meat with its sauce, the cooked rice, the roasted squash, the green olives, half of the grated sardo cheese, and half of the fresh parsley. Taste and adjust with salt and black pepper.

8. 8

   Transfer the mixture to a baking dish. Top with the remaining grated sardo cheese and bake for 18 to 20 minutes at 200 °C / 400 °F, until the bake is bubbling and the top is golden.

9. 9

   Turn on the broiler for the last 2 minutes if needed for extra color. Let rest for 10 minutes out of the oven and finish with the remaining fresh parsley before serving.