Chilean Squash and Wheat Berry Bake with Merkén Mushroom Filling

Instructions

1. 1

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

2. 2

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

3. 3

   3. While the squash cooks, heat 1 tablespoon vegetable oil and 15 g butter in a large skillet over medium heat. Add the onion and cook for 8 minutes until soft and lightly golden.

4. 4

   4. Add the garlic, mushrooms, half of the salt, black pepper, cumin, oregano, and 1 teaspoon merkén. Cook for 10 to 12 minutes, stirring, until the mushrooms release and evaporate their liquid.

5. 5

   5. Stir in the raisins, black olives, and vegetable broth. Cook 3 minutes more until you have a juicy but not runny filling. Turn off the heat and mix in the fresh parsley. Set aside.

6. 6

   6. Mash the hot squash into a puree. In a pot, warm the milk with the remaining 15 g butter. Add the wheat flour and stir for 1 minute so it hydrates and stays lump-free.

7. 7

   7. Add the squash puree, cooked wheat berries, sugar, the rest of the salt, and 1 teaspoon merkén. Cook over low heat for 3 to 4 minutes, stirring, until you get a thick and creamy base.

8. 8

   8. Spread the squash and wheat berry mixture in the baking dish. Evenly distribute the mushroom filling on top and cover with the chanco cheese.

9. 9

   9. Bake at 200 °C / 400 °F for 20 minutes, or until the cheese is melted and browned in spots. For more color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    10. Remove from the oven, let rest for 5 minutes, and serve hot.