Butter Bean and Roasted Squash Bake with Plum Pebre

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the kabocha squash with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Spread on a baking tray and roast for 25 minutes, until tender and lightly browned on the edges.

2. 2

   2. While the squash roasts, cook the potatoes in a pot of salted water for 18 to 20 minutes, until very tender. Drain, mash, and mix with the butter, milk, and 80 g (about 3 oz) grated chanco cheese. Season with 2 g (1/2 tsp) salt and set aside.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes until soft and lightly golden. Stir in the garlic, sweet paprika, cumin, oregano, the remaining black pepper, and cook 1 minute more.

4. 4

   4. Add the cooked butter beans and vegetable broth to the skillet. Cook for 5 minutes, lightly mashing some of the beans for a creamier texture. Stir in half of the chopped cilantro and adjust salt to taste.

5. 5

   5. Lower the oven temperature to 200 °C / 400 °F. In a baking dish, spread the butter bean mixture, then the roasted squash, and finally cover with the mashed potatoes. Finish with the remaining 40 g (about 1 oz) grated chanco cheese on top.

6. 6

   6. Bake the dish at 200 °C / 400 °F for 25 minutes, until bubbling around the edges and golden on top.

7. 7

   7. While it bakes, make the plum pebre by mixing the red plums, tomato, red onion, lemon juice, the remaining 15 ml (1 tbsp) olive oil, the rest of the cilantro, and a pinch of salt in a bowl. Let it rest for 10 minutes.

8. 8

   8. Let the bake rest for 5 minutes after removing it from the oven. Serve each portion with a generous spoonful of plum pebre on top or on the side.