Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!
Flavorful, roasted poblano peppers on the outside, rich, creamy butternut squash on the inside. Tons of flavor and easy to make for 2 or 20!
- 1 medium butternut squash
- 2 tbsp olive oil
- 8 poblano peppers
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 2 tbsp fresh cilantro
Preheat oven to 400°.
Slice the butternut squash in half and remove the seeds.
Brush each side of the squash with a tbsp of olive oil.
Place cut side down on a baking dish and roast for 45 minutes.
Remove from the oven and cool.
In the mean time, turn the broiler on to high and place the poblano peppers directly under the heat. Turn after 4-5 minutes (or when the skin begins to bubble). Cook for an additional 4-5 minutes, then remove from the oven and place in a ziploc bag, close tightly.
Remove the peppers from the bag when cool and peel the skin away. (Hint: that’s why we put it in the bag, to make the skin super easy to remove!)
Next, cut a slit in the middle of the pepper, but be sure not to cut all the way through. The pepper on the left: GOOD, the pepper on the right: BAD!
I totally did that on purpose to show you all what to do and what not to do 😉
Now, prepare the butternut squash filling.
Scoop the squash out of the skin and place it in a food processor.
Add the cumin, chili powder, salt and cilantro.
Blend until creamy then spoon into the poblano peppers.
Place on a baking sheet and into the oven at 400° for 5 minutes.
Remove from the oven and serve!
I topped mine with a little sour cream for a cool, creaminess on top. This is totally optional and can be served on the side. Without the sour cream this dish is dairy free and vegan, perfect for serving any and all guests at Thanksgiving dinner or anytime of the year!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!).
♦ Gluten Free Option: This recipe is gluten-free.