Creole smoked lentil and roasted squash pie with golden cassava crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 25 minutes, until tender and lightly browned on the edges.

2. 2

   2. Meanwhile, place the lentils in a pot with enough water to cover generously. Bring to a boil, reduce the heat, and cook for 20 to 25 minutes until tender but still holding their shape. Drain and set aside.

3. 3

   3. Cook the cassava in another pot with water and a pinch of salt for 20 to 25 minutes, until very tender. Remove the fibrous core if needed, drain, and mash with the butter, milk, and 60 g (1/2 cup) of the grated Sardo cheese until thick and creamy. Keep warm.

4. 4

   4. In a wide skillet or saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Sauté the onion and red bell pepper for 6 to 8 minutes until softened. Add the garlic and cook 1 minute more.

5. 5

   5. Stir in the crushed tomato, smoked paprika, ground cumin, dried oregano, bay leaf, salt, and black pepper. Cook for 3 minutes, stirring, to deepen the flavors.

6. 6

   6. Add the cooked lentils and vegetable stock. Simmer over medium heat for 10 to 12 minutes until you have a thick stew. Remove the bay leaf, fold in the roasted squash and fresh parsley, and adjust with salt and black pepper.

7. 7

   7. Transfer the lentil and squash filling to a baking dish about 30 x 20 cm / 12 x 8 inches. Spread the cassava mash evenly on top, creating soft peaks with a spoon.

8. 8

   8. Sprinkle the remaining 60 g (1/2 cup) grated Sardo cheese over the surface. Bake at 200 °C / 400 °F for 18 to 20 minutes, until the crust is golden and bubbling.

9. 9

   9. Let rest for 10 minutes before serving so the pie sets and is easier to portion.