I spotted a recipe for "Squash-Stuffed Roasted Poblano Peppers" seven years ago in Eating Well (Fall 2003) and was immediately smitten. I adapted the recipe to suit my preferences & pantry. Admittedly, it's a bit of a challenge, but I return to it every Fall when I can’t resist the shiny, green poblanos next to the smooth, caramel-colored butternut squash at the Farmer’s Market. The biggest challenge is keeping the poblanos intact during all the handling. The key is roasting them just the right amount, or a bit less. Not enough roasting, and removing the skin is tricky. But this is preferable to roasting too much, which makes the flesh fragile and prone to ripping. <br /> <br />Serve these stuffed poblanos with a dollop of sour cream to tame the heat of the pepper and a pile of tortilla chips for crunchy contrast.

Share: