Roasted Pumpkin Humita Pie with Cheese Crust and Basil Criolla Salsa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, or until tender and browned at the edges.

2. 2

   While the pumpkin roasts, heat 1 tablespoon olive oil in a large skillet 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 and cook for 1 more minute.

3. 3

   Add the corn kernels to the skillet and cook for 3 minutes. Pour in the milk and stir. Dissolve the fine cornmeal in 2 tablespoons cold water and add it to the skillet, stirring constantly. Cook for 4 to 5 minutes until thick and creamy, like humita.

4. 4

   Remove from the heat and add the soft cheese, nutmeg, 1/2 teaspoon salt, and the remaining black pepper. Stir until the cheese begins to melt. Add the beaten eggs and mix quickly so they incorporate without scrambling separately.

5. 5

   Lower the oven temperature to 200 °C / 400 °F. Grease a medium baking dish with the remaining tablespoon of olive oil. Spread the roasted pumpkin on the bottom and cover it with the humita mixture. Sprinkle the grated cheese on top.

6. 6

   Bake the pie at 200 °C / 400 °F for 20 to 25 minutes, until set in the center and golden on top. Let it rest for 10 minutes before serving.

7. 7

   While the pie rests, make the criolla salsa: combine the tomato, fresh basil, red wine vinegar, a pinch of salt, and a few grinds of black pepper in a bowl. If you like, add 1 teaspoon of the tomato juices to help the salsa come together.

8. 8

   Serve the pie hot or warm with the basil criolla salsa spooned over the top or on the side.