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Butternut Squash Stuffed Poblano Peppers
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Creamy butternut squash is added to these stuffed poblano peppers for a rich, creamy, flavorful, vegan side dish, perfect for Thanksgiving!
Course
Side Dish
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Servings
8
stuffed peppers
Calories
97
Author
Whitney Bond
Ingredients
1
butternut squash
2
tbsp
olive oil
8
poblano peppers
1/2
tsp
ground cumin
1/2
tsp
chili powder
1/4
tsp
salt
2
tbsp
fresh cilantro
Instructions
Preheat oven to 400°F.
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.
Next, cut a slit in the middle of the pepper, but be sure not to cut all the way through.
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°F for 5 minutes.
Remove and serve.
Nutrition
Calories:
97
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
3
g
|
Sodium:
83
mg
|
Potassium:
538
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
10465
mg
|
Vitamin C:
115.3
mg
|
Calcium:
57
mg
|
Iron:
1.2
mg