Squash Polenta (KIVEVÉ)

Adapted from a recipe in the Nativo Spices project by Katriel Mendéndez (@argentinechef), blending Argentine and Paraguayan flavors. https://www.nativospices.com/recipes/argentine-paraguayan-squash-polenta
Serves 6

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• ½ teaspoon ground cloves
• ½ teaspoon grated nutmeg
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon fresh-ground black pepper
• 1 teaspoon salt
• 2 pounds winter squash
• 1/4 cup sunflower oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated nutmeg
• Salt
• Freshly ground black pepper to taste
• 6 ounces polenta
• 10 ounces fresh cheese (mascarpone, ricotta or
• queso crema)
• 3 tablespoons bread crumbs
• 3 tablespoons grated Parmesan cheese

Directions

1. Heat oven to 350 degrees. Cut squash into large pieces and steam them until they are soft. Leaving the skin on makes it easier to cook; you can remove the meat when it’s soft and let it cool before pureeing.
2. In the meantime, grind flavorings together in a mortar with pestle. Cover; set aside.
3. Preheat a pot, add the sunflower oil, and sauté the onion and garlic until they caramelize.
4. Season with salt, pepper, and nutmeg.
5. In a separate pot, prepare the polenta: Add salt to 3 cups of water; heat to boiling. Gradually add the polenta, stirring constantly. Reduce heat to low and cover. Cook for about 30 minutes, stirring occasionally.
6. Combine this mixture (with the remaining oil) with the pumpkin puree and the preparation of step 2.
7. Add one or two cups of water if needed to achieve your desired consistency.
8. In a separate bowl, mix together reserved ground herbs and spices with breadcrumbs and Parmesan cheese, and the herbs and spices. Set it aside.
9. In a casserole dish, layer half of the squash preparation, then the cheese. Complete it with the rest of the squash puree.
10. Bake until small bubbles begin to appear.
11. Remove the casserole from the oven, spread the spiced breadcrumb-Parmesan mixture on top, and return it to the oven. Continue baking until the top becomes crisp and golden brown.

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