Fall Squash Stuffed Poblanos

Pair with: Amayna Sauvingon Blanc

CHILES:

  • 6 medium poblano chiles
  • Olive oil
  • 3 cups cubed butternut squash
  • Sea salt and freshly cracked black pepper
  • 1 cup grated Pepper Jack cheese
  • 1 cup grated Mozzarella cheese
  • 4 oz. crumbled fresh goat or Feta cheese

SALSA:

  • 1 cup diced peeled mango
  • ¼ cup diced red onion
  • ½ cup diced red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh lime juice

FOR THE POBLANOS: Rub chiles with olive oil and roast or grill until skin is starting to blacken and blister. Transfer to a paper bag or heat-safe bowl and cover to steam until cool. Peel off skins. Make a slit in each and carefully remove seeds while keeping the stems intact. Meanwhile, toss butternut with enough olive oil to coat and spread on a parchment-lined baking sheet; season with salt and pepper. Roast at 425° until softened and starting to brown; cool slightly. Combine the cheeses and roasted squash and stuff each Poblano evenly.

FOR SALSA: Mix all ingredients and season with salt and pepper. 

Preheat broiler. Arrange poblanos in a baking dish.Broil until cheese melts and chiles are heated through. Transfer to a platter and spoon salsa over. Serve with Amayna Sauvignon Blanc.

Get the Recipe Card

Older Post
Newer Post

Leave a comment

Close (esc)

Sign Up

Subscribe to our newsletter to get the latest on events, recipes and more. 

Let's Check That ID

By clicking enter you are verifying that you are of legal drinking age.

Search

Shopping Cart

Your cart is currently empty.
Shop now