Zucchini Squash Filled with Corn and Turkey in Merkén with Creamy Basil Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Cut a thin lid from the top of each round squash. Using a spoon, carefully scoop out part of the flesh and finely chop it. Reserve both the chopped flesh and the hollowed shells.

3. 3

   Place the hollowed squash in a baking dish, brush them with 1 tablespoon vegetable oil and a pinch of salt, and bake for 15 minutes at 200 °C / 400 °F so they soften slightly.

4. 4

   Meanwhile, heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.

5. 5

   Add the ground turkey, breaking it up with a spoon, and cook for 6 to 8 minutes until no longer pink. Season with merkén, dried oregano, paprika, half of the salt, and black pepper.

6. 6

   Add the chopped squash flesh and cook for 3 minutes. Stir in the corn and cooked rice, mix well, and pour in the white wine. Cook for 2 to 3 minutes until the liquid is almost fully reduced. Remove from the heat.

7. 7

   Fill the pre-baked squash with the turkey, corn, and rice mixture. Top with 80 g of the chanco or mantecoso cheese.

8. 8

   Bake the filled squash for 20 minutes at 190 °C / 375 °F, until tender and the cheese starts to brown.

9. 9

   While they bake, make the sauce. In a small saucepan, melt the butter over medium-low heat. Add the heavy cream and broth or water, and cook for 2 minutes without bringing to a strong boil. Add the fresh basil and blend with an immersion blender or standard blender until smooth and green. Season with the remaining salt.

10. 10

    Remove the dish from the oven, add the remaining cheese on top of the squash, and bake 5 minutes more at 220 °C / 425 °F to gratin.

11. 11

    Serve the squash hot with the creamy basil sauce spooned over or on the side. Garnish with extra basil leaves if desired.