Creole lentil and squash bake with Malbec onions and sardo cheese gratin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, until tender and browned around the edges.

2. 2

   Meanwhile, place the lentils in a pot with the vegetable broth and bay leaves. Bring to a boil, reduce the heat, and cook for 22 to 25 minutes until tender but still holding their shape. Remove the bay leaves and reserve with some of the cooking liquid so they do not dry out.

3. 3

   In a large skillet, heat the remaining 1 tablespoon olive oil with 15 g (1 tablespoon) butter over medium heat. Add the onions and a pinch of salt. Cook for 10 minutes, stirring, until softened.

4. 4

   Add the garlic, sweet paprika, ground cumin, and dried oregano to the onions. Cook for 1 minute to release their aroma. Stir in the Malbec wine and cook for 6 to 8 minutes until the alcohol evaporates and the onions become glossy and lightly jammy.

5. 5

   Transfer the roasted squash to a bowl and mash into a rustic puree. Mix with the milk, half of the chopped parsley, 40 g (about 1 1/2 oz) grated sardo cheese, 1/2 teaspoon salt, and black pepper to taste.

6. 6

   In a small saucepan, melt the remaining 15 g (1 tablespoon) butter over medium heat. Add the wheat flour and cook for 1 minute, stirring. Pour in 120 ml (1/2 cup) of the lentil cooking liquid or extra broth, whisking to avoid lumps. Cook for 2 minutes until it forms a light sauce.

7. 7

   Add that sauce to the cooked lentils along with half of the Malbec onions. Mix well and season with salt and black pepper. The lentils should be creamy, not dry.

8. 8

   Lower the oven to 200 °C / 400 °F. In a baking dish, spread the lentil mixture on the bottom. Cover with the squash puree, smooth with a spoon, and finish with the remaining Malbec onions.

9. 9

   Sprinkle the remaining 80 g (about 2 1/2 oz) grated sardo cheese on top. Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese melts and browns in spots.

10. 10

    Let rest for 5 minutes before serving. Finish with the remaining chopped fresh parsley and an extra twist of black pepper.