Chilean Rustic Pumpkin, Turkey and Corn Bake with Apple Pebre

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter and set aside.

2. 2

   2. Cook the kabocha pumpkin in a pot with enough water and a pinch of salt for 15 to 18 minutes, until very tender. Drain well.

3. 3

   3. While the pumpkin cooks, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add two thirds of the diced onion and half of the garlic. Cook for 4 to 5 minutes until the onion turns translucent.

4. 4

   4. Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon. Stir in the cumin, dried oregano, 1 teaspoon merken, black pepper, and half of the salt. Pour in 60 ml / 1/4 cup vegetable broth or water and cook 3 minutes more until juicy but not watery. Remove from the heat.

5. 5

   5. Place the cooked pumpkin in a large bowl and mash it with the milk, the remaining butter, the fine cornmeal, and the beaten eggs. Mix until thick and creamy. Add the corn kernels, half of the grated chanco cheese, and the remaining salt. If it feels too thick, add the rest of the vegetable broth or water little by little.

6. 6

   6. For the apple pebre, combine the green apple, the remaining onion, the remaining garlic, the green chili, most of the cilantro, the lemon juice, 1 tablespoon vegetable oil, and 1/2 teaspoon merken in a bowl. Mix well and let it rest while you assemble the bake.

7. 7

   7. Spread half of the pumpkin and corn mixture into the buttered baking dish. Evenly distribute the turkey filling on top. Cover with the remaining pumpkin and corn mixture, smooth the surface, and finish with the rest of the grated chanco cheese.

8. 8

   8. Bake for 28 to 32 minutes at 200 °C / 400 °F, until set and golden on top. If you want deeper color, broil for 2 to 3 more minutes, watching closely.

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   9. Remove the dish from the oven and let it rest for 8 minutes. Serve the bake hot with the apple pebre spooned over or on the side, and finish with the remaining cilantro and an extra pinch of merken.