Chilean Sweet Squash, Turkey and Toasted Corn Bake with Oat and Sage Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of the vegetable oil.

2. 2

   Cook the sweet squash in a pot of water with a pinch of salt for 15 to 18 minutes, until very tender. Drain well and let it rest for 2 minutes so excess moisture evaporates.

3. 3

   Meanwhile, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

4. 4

   Add the turkey, oregano, cumin, mild chili powder, 1 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, breaking it up if using ground turkey, until no longer pink.

5. 5

   Add the corn to the skillet and cook for 4 minutes so it lightly toasts. Pour in the chicken broth or water and cook 3 to 4 minutes more, until the filling is moist but not runny. Taste and adjust salt. Transfer the mixture to the baking dish.

6. 6

   Mash or puree the cooked sweet squash until smooth. Mix with the milk, beaten egg, half of the grated cheese, and half of the chopped sage. Adjust with the remaining salt if needed.

7. 7

   Spread the squash puree over the turkey filling and smooth the top with a spoon or spatula.

8. 8

   In a bowl, combine the oats with the melted butter, remaining grated cheese, remaining sage, and 1 teaspoon vegetable oil. Scatter this crust evenly over the squash layer.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the top is golden and the filling is bubbling around the edges.

10. 10

    Let rest for 8 minutes before serving so it sets and is easier to portion.