Corn, Pumpkin and Provola Savory Bake with Oat, Provola and Basil Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking dish and toss with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 minutes, until tender with golden edges.

2. 2

   While the squash roasts, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook for 8 minutes until translucent and lightly golden. 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, add the fine cornmeal, sweet paprika, nutmeg, 3 g (1/2 tsp) salt, and the remaining black pepper. Cook, stirring often, for 5 to 7 minutes until thickened and creamy.

4. 4

   Remove the humita mixture from the heat and add half of the chopped fresh basil and 60 g (2 oz) of the grated provola cheese. Mix well to combine.

5. 5

   When the squash is ready, remove it from the oven and reduce the temperature to 190 °C / 375 °F. Lightly mash the roasted squash with a fork, leaving rustic chunks, and fold it into the creamy corn mixture.

6. 6

   In a bowl, beat the eggs. Add the warm corn and squash mixture and stir quickly to combine so the eggs do not cook separately. Pour everything into an oiled baking dish.

7. 7

   In another bowl, mix the rolled oats, melted butter, the remaining 120 g (4 oz) grated provola cheese, the rest of the fresh basil, and 15 ml (1 tbsp) olive oil. Spread this crust evenly over the top of the bake.

8. 8

   Bake at 190 °C / 375 °F for 22 to 25 minutes, until the crust is golden and the center is set. Let it rest for 8 minutes before serving so it slices neatly.