Butternut Squash and Paprika Beef Pie with Provoleta Center and Crunchy Oat Topping

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and black pepper, and roast for 25 minutes, or until very tender.

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   2. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 to 6 minutes until softened.

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   3. Stir in the garlic and cook for 30 seconds. Add the ground beef and cook for 8 to 10 minutes, breaking it up with a spoon, until no longer pink.

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   4. Add the sweet paprika, ground cumin, dried oregano, mild crushed chili, half of the salt, and the black pepper. Mix well and cook 2 more minutes so the spices bloom into the filling.

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   5. Remove the squash from the oven and lower the temperature to 200 °C / 400 °F. Mash the roasted butternut squash with the milk, butter, and remaining salt until you get a thick puree. Stir in half of the fresh parsley.

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   6. Lightly oil a baking dish about 9 x 12 inches and sprinkle the breadcrumbs over the base and sides.

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   7. Spread two-thirds of the squash puree into the dish. Evenly distribute all of the beef filling on top.

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   8. Scatter the provoleta cubes over the filling, pressing a few slightly down so they create a melty center inside the pie.

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   9. Cover with the remaining squash puree, smoothing gently without pressing too hard.

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    10. In a bowl, mix the rolled oats, grated sardo cheese, beaten egg, remaining fresh parsley, and a few drops of olive oil until you have a moist, crumbly topping.

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    11. Spread the oat and cheese topping over the pie. Bake at 200 °C / 400 °F for 25 minutes, until set, golden around the edges, and crunchy on top.

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    12. Let it rest for 10 minutes before serving so the provoleta center settles slightly and the slices hold their shape.