Yautía Pastelón with Turkey in Olive Sofrito and Light Pumpkin Cream

Instructions

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   1. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with 1 teaspoon of the olive oil.

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   2. Place the yautía in a large pot with enough water and 1 teaspoon of the salt. Bring to a boil and cook for 20 to 25 minutes, until very tender.

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   3. While the yautía cooks, heat the remaining olive oil in a large skillet over medium heat. Sauté the onion, cubanelle pepper, sweet ají peppers, and garlic for 4 to 5 minutes, until fragrant and softened.

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   4. Add the sofrito, oregano, cumin, and black pepper. Cook for 1 minute, stirring constantly to bloom the flavors.

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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.

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   6. Stir in the tomato sauce, olives, capers, chicken broth, and 1/2 teaspoon salt. Cook over medium-low heat for 10 to 12 minutes, until the filling is juicy but thick. Remove from the heat.

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   7. In a small saucepan, add the pumpkin with a splash of water. Cover and cook over medium heat for 8 to 10 minutes, until very soft. Add the heavy cream and blend or mash until smooth and thick.

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   8. Drain the cooked yautía well. Mash with the butter, warm milk, and the remaining salt until smooth and spreadable.

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   9. Spread half of the mashed yautía into the prepared baking dish. Cover with all of the turkey filling in an even layer.

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    10. Spread the light pumpkin cream over the turkey filling. Then cover with the remaining yautía, smoothing it with a damp spoon.

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    11. Sprinkle the shredded Puerto Rican cheese on top. Bake for 22 to 25 minutes at 375°F / 190°C, until hot and bubbly.

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    12. For more color, switch the oven to broil at 450°F / 230°C for 2 to 3 minutes, watching closely.

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    13. Let rest for 10 minutes before serving. Finish with chopped cilantro or recao on top.