Chilean Stuffed Squash with Turkey Pino and Merkén

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the kabocha squash halves on a baking tray, rub them with 1 tablespoon olive oil, season with half of the salt and a little black pepper, and roast for 30 minutes until tender but still holding their shape.

2. 2

   While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the white onion and cook for 8 minutes until softened. Stir in the garlic and cook 1 minute more.

3. 3

   Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with the remaining salt, black pepper, ground cumin, sweet paprika, merken, and dried oregano.

4. 4

   Add the raisins, black olives, and chicken broth or water. Cook for 4 to 5 minutes over medium heat until the liquid reduces slightly. Remove from the heat and stir in the fresh parsley.

5. 5

   Remove the squash from the oven and, using a spoon, scoop out a little from the center of each half, leaving a border so they keep their shape. Chop the scooped flesh and mix it into the turkey pino.

6. 6

   Stir the beaten egg, half of the Chanco cheese or shredded mozzarella, and the breadcrumbs into the filling. Mix well so the stuffing is moist but holds together.

7. 7

   Fill each squash half generously with the mixture. Sprinkle the remaining cheese on top.

8. 8

   Return to the oven at 375°F / 190°C for 20 minutes. If you want more color, broil for 2 to 3 minutes at the end, watching closely.

9. 9

   Let rest for 5 minutes before serving. Serve hot, with an extra touch of merken if desired.