Quinoa and Squash Bake with Turkey Pino, Olives, and Golden Corn Topping

Name: Quinoa and Squash Bake with Turkey Pino, Olives, and Golden Corn Topping
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: Chilena
Ingredients: 1 lb 8 oz peeled squash, cubed; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1 tsp black pepper; 1 cup quinoa; 2 cups water; 1 3/4 cups onion; 4 cloves garlic; 1 lb 2 oz ground turkey; 1 cup red bell pepper; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1/4 cup white wine; 1/3 cup black olives; 2 1/4 cups corn kernels; 1/2 cup milk; 1 1/2 tbsp butter; 1 cup grated chanco cheese or mozzarella; 2 tbsp fresh cilantro

An original Chilean-style bake that combines cooked quinoa and roasted squash into a soft base, topped with a juicy turkey pino of onion, garlic, cumin, and paprika, then finished with a rustic layer of golden corn and melted cheese. It carries the comforting spirit of Chilean home cooking with a distinctive presentation.

30 minPrep

50 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g peeled squash, cubed (for roasting)
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
180 g quinoa (enjuagada)
480 ml water (for cocer the quínoa)
250 g onion (chopped diced small)
12 g garlic (chopped fino)
500 g ground turkey (preferentemente muslo or mezcla)
120 g red bell pepper (chopped diced small)
2 g ground cumin
2 g sweet paprika
1 g dried oregano
60 ml white wine (for desglasar)
60 g black olives (without carozo, chopped)
350 g corn kernels (fresh or congelado)
120 ml milk
20 g butter
120 g grated chanco cheese or mozzarella
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

475 kcal

Calories

28 g

Protein

36 g

Carbs

23 g

Fat

5 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 425°F and 220°C. Place the squash on a baking tray and toss with 15 ml (1 tbsp) oil, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 minutes, until very tender with golden edges.
2
2. While the squash roasts, place the quinoa in a saucepan with 480 ml (2 cups) water and 2 g (1/3 tsp) salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.
3
3. Transfer the roasted squash to a large bowl and mash it roughly. Add the cooked quinoa, mix well, and adjust with a pinch of salt and pepper. Set this base aside.
4
4. Heat 15 ml (1 tbsp) oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Add the garlic and red bell pepper and cook 2 minutes more.
5
5. Add the ground turkey to the skillet and cook for 6 to 7 minutes, breaking it up with a spoon, until fully changed in color and lightly browned in spots.
6
6. Add the cumin, sweet paprika, oregano, 2 g (1/3 tsp) salt, and black pepper to taste. Pour in the white wine and cook for 2 to 3 minutes until the liquid is almost fully reduced. Stir in the black olives and remove from the heat.
7
7. In another skillet, heat the butter with the remaining oil over medium heat. Add the corn kernels and cook for 5 minutes, stirring, until glossy and lightly golden.
8
8. Transfer half of the corn to a blender or food processor with the milk. Blend just until you get a rustic cream. Return it to the skillet with the remaining corn, add a pinch of salt, and cook 2 minutes more to bring the flavors together.
9
9. Lower the oven temperature to 375°F and 190°C. In a baking dish, spread the quinoa and squash base in an even layer. Top with the turkey pino, then cover with the golden corn mixture.
10
10. Sprinkle the grated cheese all over the top. Bake for 18 to 20 minutes at 375°F and 190°C, until the cheese melts and the edges bubble.
11
11. For deeper color, broil for 2 additional minutes, watching closely. Remove from the oven, let rest for 8 minutes, and finish with chopped fresh cilantro before serving.

Chef tips

For a more Chilean flavor, use azapa-style black olives if available. If the corn is very sweet, balance it with a little extra salt and pepper so the bake does not taste flat.

Substitutions

You can replace the turkey with ground chicken. Chanco cheese can be swapped for mozzarella. If you do not have Chilean squash, use butternut or another firm winter squash.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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