Autumn Stuffed Poblano Peppers
Serves: 6 items
Ingredients:
8
A delicious and flavor-packed dish featuring roasted poblano peppers stuffed with a savory mix of butternut squash, caramelized onions, spinach, and cheese, finished with a sprinkle of roasted almonds. Perfect for a cozy autumn meal!
Ingredients
| 6 | poblano peppers |
|---|---|
| 1 | hefty medium butternut squash |
| 2 | medium-large yellow onions |
| 2 | cloves garlic, chopped fine |
| 1 | bunch bunch of spinach, cleaned well |
| 1⁄4 | bunch bunch of cilantro |
| 4 | ounces fontina or another flavorful cheese that melts well |
| 1 | handful of toasted, chopped almonds (optional) |
Instructions
| 1. | Preheat the oven to 400 degrees Fahrenheit. Halve and seed the butternut squash, coat with olive oil, and place on a parchment-covered baking sheet, cut side down. Pierce the skin with a sharp knife and roast until tender. |
|---|---|
| 2. | While the squash is roasting, thinly slice the onions and caramelize them in a cast iron pan with olive oil. Add minced garlic towards the end of caramelization. Remove from heat when done. |
| 3. | Roast the poblano peppers over an open flame until charred on all sides. Transfer them to a sealed paper bag to steam, then peel, seed, and set aside. |
| 4. | Scrape the roasted squash flesh into a bowl, chop the caramelized onions, and add to the bowl. Cook spinach with olive oil and salt, press out excess liquid, chop, and add to the squash mixture. Also, add chopped cilantro and season with salt. |
| 5. | Cut the cheese into slivers and set aside. |
| 6. | Carefully stuff each roasted pepper with the squash mixture and cheese. Steam until hot in the center, being careful not to over-steam. |
| 7. | Plate the stuffed peppers and sprinkle with chopped roasted almonds before serving. Omit almonds for those with nut allergies. |
| 8. | Serve with Mexican crema, creme fraiche, or queso fresco on the side, or enjoy them dairy-free. |
Published on Jul 19, 2024 by Luminița