Family Brown Rice, Turkey Meatball and Butternut Squash Bake with Light Ricotta Gratin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until tender and lightly browned.

2. 2

   Meanwhile, place the brown rice and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 30 to 35 minutes, until the rice is tender and the liquid is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.

3. 3

   In a large bowl, mix the ground turkey, breadcrumbs, egg, half of the chopped garlic, half of the chopped onion, dried oregano, sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons fresh parsley. Shape into 18 to 20 small meatballs.

4. 4

   Heat a large skillet over medium heat with the remaining 1 tablespoon olive oil. Brown the meatballs for 6 to 8 minutes, turning them so they color on several sides. They do not need to be fully cooked at this stage. Transfer them to a plate.

5. 5

   In the same skillet, add the remaining onion and cook for 3 minutes. Stir in the remaining garlic and the red pepper flakes, if using, and cook for 30 seconds. Add the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, chicken broth, fresh thyme, 1/4 teaspoon salt, and a little black pepper. Simmer for 5 minutes.

6. 6

   Return the meatballs to the sauce and cook 5 minutes more so they begin to finish cooking. In a separate bowl, mix the ricotta with half of the mozzarella, the Parmesan, and the remaining parsley.

7. 7

   Lower the oven temperature to 190 °C / 375 °F. Lightly grease a large baking dish. Spread the cooked brown rice on the bottom, scatter the roasted squash over it, then arrange the meatballs with all the tomato sauce on top. Spoon the ricotta mixture over everything and finish with the remaining mozzarella.

8. 8

   Bake for 20 to 25 minutes at 190 °C / 375 °F, until the cheese is bubbling and golden around the edges. Let rest for 10 minutes before serving so the bake sets more neatly.