Creole Pumpkin and Casabe Timbale with Lentil Pabellón, Baked Sweet Plantains, and Guayanés Cheese Cream

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Lightly grease a baking tray with a little of the annatto oil and set aside.

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   2. Cook the pumpkin in boiling water with a pinch of salt for 12 to 15 minutes, until very tender. Drain well and mash until smooth with the butter, 2 g of salt, and a pinch of black pepper.

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   3. Stir the crushed casabe into the pumpkin mash and mix until you get a moist, moldable mixture. Cover and let it rest for 5 minutes so the casabe can absorb moisture.

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   4. Arrange the ripe plantain slices on the tray, brush them with 1 tablespoon of annatto oil, and bake for 18 to 20 minutes at 400 °F / 200 °C, turning halfway through, until golden at the edges and soft inside.

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   5. Meanwhile, heat the remaining tablespoon of annatto oil in a skillet over medium heat. Sauté the white onion, sweet red pepper, and red bell pepper for 5 minutes. Add the minced garlic and cook for 1 more minute.

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   6. Add the cooked lentils, grated panela, ground cumin, Worcestershire sauce, vegetable broth, 2 g of salt, and the remaining black pepper. Cook for 10 to 12 minutes over medium-low heat, stirring, until thick and glossy. Turn off the heat and stir in the chopped fresh cilantro.

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   7. In a small saucepan, whisk the cold milk with the cornstarch until dissolved. Add the crumbled Guayanés cheese and nutmeg. Cook over low heat for 4 to 5 minutes, stirring constantly, until smooth and lightly thickened.

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   8. To assemble the timbales, place a ring mold or small mold on each plate. Add a layer of the pumpkin-casabe mixture and gently press it down, add a generous layer of the lentil stew, and finish with a thin top layer of the pumpkin-casabe mixture.

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   9. Carefully remove the mold. Serve each timbale with the baked ripe plantain slices on the side, spoon the Guayanés cheese cream over the top, and finish with chopped scallion.

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    10. If you want to serve them hotter and firmer, place the assembled timbales in the oven for 5 minutes at 350 °F / 175 °C before adding the cream and scallion.