Chilean Rustic Squash, Turkey and Oat Bake with Golden Corn Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish about 11 x 8 inches with a little of the butter.

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   2. Place the squash in a pot with enough water and a pinch of salt. Cook for 12 to 15 minutes, until very tender. Drain well and mash until smooth.

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   3. In a small saucepan, heat the milk with the oats over medium heat for 3 to 4 minutes, stirring, until the oats hydrate and thicken slightly. Add half of the butter to the squash puree along with the oat mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until creamy and set aside.

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   4. Heat the oil in a large skillet over medium heat. Sauté the onion and red bell pepper for 5 minutes. Add the garlic and cook 1 minute more.

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   5. Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with cumin, oregano, paprika, the remaining salt, and the remaining pepper.

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   6. Pour the broth or water into the skillet and cook 3 minutes more so the filling stays juicy. Add the black olives, mix well, and remove from the heat.

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   7. In a bowl, combine the corn kernels with the egg, grated cheese, and the remaining melted butter until evenly moistened.

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   8. Spread the squash and oat base into the baking dish. Evenly layer the turkey filling on top. Cover with the corn, egg, and cheese mixture, spreading it gently to the edges.

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   9. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the topping is golden and bubbling. For deeper color, broil for 2 to 3 additional minutes, watching closely.

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    10. Let rest for 5 minutes out of the oven. Finish with chopped fresh cilantro and serve hot.