Chilean Roasted Pumpkin, Corn and Turkey Bake with Merkén Oat Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cubed pumpkin on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until very tender and lightly browned.

2. 2

   While the pumpkin roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 more minute.

3. 3

   Add the ground turkey, breaking it up with a spoon. Season with cumin, 1 teaspoon merkén, 1/2 teaspoon salt, and the remaining black pepper. Cook for 6 to 8 minutes, until the turkey is fully cooked and lightly browned.

4. 4

   Add the corn and the chicken broth or water. Cook for 4 minutes, stirring. Pour in the milk and add 70 g (about 2/3 cup) of the grated cheese. Cook 3 more minutes, until the mixture is creamy but not runny.

5. 5

   Remove the pumpkin from the oven and mash it roughly with a fork. Add it to the skillet along with the chopped fresh basil. Mix well and adjust salt to taste.

6. 6

   Lower the oven temperature to 200 °C / 400 °F. Transfer the mixture to a baking dish about 28 x 18 cm (11 x 7 in) and smooth the top.

7. 7

   In a small bowl, combine the rolled oats, melted butter, the remaining 1 teaspoon merkén, the remaining 50 g grated cheese, and a pinch of salt. Scatter this crust evenly over the top.

8. 8

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the topping is golden and crisp around the edges.

9. 9

   Let it rest for 5 minutes before serving so it sets slightly and is easier to portion.