Butternut Squash Stuffed Poblano Peppers
Creamy butternut squash is added to these stuffed poblano peppers for a rich, creamy, flavorful, vegan side dish, perfect for Thanksgiving!
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 Facts
Calories 97kcal (5%)Carbohydrates 16g (5%)Protein 2g (4%)Fat 3g (5%)Sodium 83mg (3%)Potassium 538mg (15%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 10465mg (209%)Vitamin C 115.3mg (140%)Calcium 57mg (6%)Iron 1.2mg (7%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!