Criollo Pumpkin, Quinoa and Goat Cheese Stacks with Roasted Tomato Oregano Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the plum tomatoes and 2 garlic cloves on a baking dish, add 1 tablespoon olive oil, 1 teaspoon dried oregano, the red wine vinegar, the sugar if using, a pinch of salt, and black pepper. Roast for 30 minutes, until the tomatoes are browned and juicy.

2. 2

   While the sauce roasts, cook the quinoa. Place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   At the same time, cook the kabocha squash in boiling salted water for 10 to 12 minutes, until tender but not falling apart. Drain very well and mash half with a fork, leaving the other half in small pieces for texture.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and 2 minced garlic cloves. Cook for 8 minutes until the onion is soft and lightly golden. Add the sweet paprika and stir for 30 seconds.

5. 5

   In a large bowl, combine the cooked squash, cooked quinoa, the sautéed onion and garlic, the beaten eggs, breadcrumbs, parsley, half of the grated cheese, 1/2 teaspoon dried oregano, 1 teaspoon salt, and black pepper. Mix well until you have a moldable mixture.

6. 6

   Grease 4 individual ring molds or a large muffin pan with a little oil, and lightly dust with breadcrumbs. Divide half of the squash-quinoa mixture among the molds, pressing gently. Distribute the crumbled goat cheese in the center of each and cover with the remaining mixture.

7. 7

   Sprinkle the remaining grated cheese on top and drizzle with the final tablespoon of olive oil. Bake at 200 °C / 400 °F for 20 minutes, or until the stacks are set and golden on top.

8. 8

   Remove the roasted tomatoes from the oven and blend or mash the tomatoes and garlic with a fork to make a rustic sauce. Adjust with salt, black pepper, and the remaining dried oregano.

9. 9

   Let the stacks rest for 5 minutes before unmolding. Serve each portion over a spoonful of roasted tomato oregano sauce and finish, if desired, with a little extra chopped parsley.