Creole lentil bake with roasted kabocha squash, provoleta gratin, and chimichurri crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the kabocha squash on a tray and toss it with 2 tablespoons of the olive oil, half of the sweet paprika, a pinch of salt, and some black pepper. Roast for 25 minutes, until tender with golden edges.

2. 2

   Meanwhile, place the lentils in a pot with the hot vegetable broth. Bring to a boil, reduce the heat, and cook for 18 to 22 minutes until tender but still holding their shape. Drain if there is excess liquid and set aside.

3. 3

   In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and red bell pepper with a pinch of salt, and cook for 6 to 8 minutes until softened. Stir in the garlic, ground cumin, and the remaining sweet paprika; cook 1 minute more.

4. 4

   Add the crushed tomatoes to the skillet and cook for 5 minutes over medium heat to concentrate the flavor. Add the cooked lentils, mix well, and season with salt and black pepper. Cook 2 more minutes and remove from the heat.

5. 5

   In a bowl, roughly mash the roasted squash with a fork, keeping some texture. Mix with half of the dried oregano and adjust salt if needed.

6. 6

   Make the chimichurri crumbs: in another bowl combine the breadcrumbs, fine cornmeal, parsley, the remaining dried oregano, red wine vinegar, crushed red pepper, and 2 tablespoons of the olive oil. Stir with your hands or a spoon until the mixture is evenly moistened and crumbly.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. In a baking dish, spread the tomato lentil mixture first. Cover with the roasted squash layer and smooth it gently.

8. 8

   Scatter the provoleta over the squash and finish with the chimichurri crumbs, covering the surface evenly.

9. 9

   Bake the dish at 200 °C / 400 °F for 18 to 22 minutes, until the cheese is melted and the crumbs are golden and crisp.

10. 10

    Let it rest for 8 minutes before serving so it can set slightly. Serve hot, making sure each portion includes lentils, squash, provoleta, and crunchy crumbs.