Stuffed Round Squash with Wheat Berries, Smoked Turkey, Corn and Chanco Cheese Gratin

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little vegetable oil.

2. 2

   Cut a lid from each round squash and, using a spoon, carefully scoop out the flesh. Reserve the flesh and the lids. Sprinkle the inside of the squash with a little salt and pepper.

3. 3

   Place the hollowed squash and their lids in the baking dish. Drizzle with 1 tablespoon vegetable oil and bake for 15 minutes at 200 °C / 400 °F to soften them slightly.

4. 4

   Meanwhile, heat the remaining tablespoon of vegetable oil with the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the chopped reserved squash flesh and cook for 4 to 5 minutes until some of the moisture evaporates. Add the corn, smoked turkey, cooked wheat berries, dried oregano, merken, the remaining salt, and black pepper. Mix well.

6. 6

   Pour in the chicken stock or water and the cream. Cook for 3 to 4 minutes, stirring, until the filling is moist but not runny. Remove from the heat and stir in the chopped parsley and half of the chanco cheese.

7. 7

   Fill the baked squash with the wheat berry and turkey mixture. Top with the remaining chanco cheese and the breadcrumbs.

8. 8

   Bake again for 25 to 30 minutes at 200 °C / 400 °F, until the squash are tender and the topping is golden and bubbling. For deeper color, broil for 2 to 3 additional minutes at 220 °C / 425 °F, watching closely.

9. 9

   Let rest for 5 minutes before serving. Serve each squash with its lid on the side for a rustic, traditional finish.