Creole Lentil, Roasted Squash and Provoleta Timbale with Malbec Onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, half of the sweet paprika, a pinch of salt, and black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F until golden and tender, stirring halfway through.

2. 2

   Meanwhile, place the lentils in a pot with the vegetable broth. Bring to a boil, reduce the heat, and cook for 22 to 25 minutes until tender but still holding their shape. Drain if needed and set aside.

3. 3

   In a wide skillet, heat 1 tablespoon of olive oil and the butter over medium heat. Add the red onion with a pinch of salt and cook for 8 minutes, stirring, until softened.

4. 4

   Add the Malbec wine, red wine vinegar, dried oregano, and half of the chopped garlic to the onion. Cook over medium-low heat for 10 to 12 minutes until the liquid reduces and the onions become glossy and tender. Keep warm.

5. 5

   In another skillet, heat the remaining tablespoon of olive oil. Add the rest of the chopped garlic, the scallion, ground cumin, and mild crushed chili. Cook for 1 minute. Add the cooked lentils, the remaining sweet paprika, salt, and black pepper. Sauté for 3 to 4 minutes so the flavors meld. Stir in half of the fresh parsley.

6. 6

   Heat a griddle or nonstick skillet over medium-high heat. Sear the provoleta for 1 to 2 minutes per side until lightly melted and browned. If preferred, you can broil it in the oven at 220 °C / 425 °F for 5 minutes.

7. 7

   To assemble each timbale, use a ring mold or build a firm stack on the plate: first a layer of lentils, then a layer of roasted squash, top with a portion of the Malbec onions, and finish with the browned provoleta.

8. 8

   Sprinkle with the remaining fresh parsley and serve immediately while hot.