Wednesday, November 18, 2009

Roasted Poblano Winter Squash

winter squash puree~ 2 #

poblano peppers~ 1-2 each
*can use canned green chili's as a substitute
garlic~ 1-2 tablespoons
butter~ 4- 8 tablespoons
mexican spices such as: cumin, paprika, ancho chili powder~ to taste
salt and pepper~ to taste
heavy cream~ 1/2 cup
queso cheese 
*on stove top or in oven: roast poblano peppers until skin is brown or black. place in plastic bag and allow to rest for 10 mins. peel skin and remove seeds and dice.
*in saute pan: saute butter, garlic, and peppers just until aroma is release add winter squash puree and spices. heat thoroughly. fold in heavy cream.
* in baking dish(appropriate size): pour in mixture and sprinkle with queso cheese 
* bake on 375 degrees  just until cheese is brown
ingredient note:   poblano (pasilla) peppers are dark green, slighlty smaller than a bell,  have a pointed end.
Anehiem pepper can be substituted these are long and thin
queso is a crumble white mexican cheese. it is usually found by the ricotta

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