Mexican Cuisine

Creamy Butternut Squash Poblanos Recipe – Mexican Special

228 Views

Creamy Butternut Squash Poblanos Recipe – Mexican Special

This Creamy Butternut Squash Poblanos Recipe is a plant-based twist on a Mexican classic, combining roasted butternut squash, black beans, and fluffy quinoa with bold, smoky spices. The poblano peppers are filled with this hearty mixture and topped with a silky cashew sauce, creating a dish that’s both nutritious and indulgent. Perfect for cozy fall dinners, festive gatherings, or as a comforting Mexican vegetarian meal, these stuffed poblanos bring together wholesome ingredients and vibrant flavors in every bite.

  • Prep Time10 min
  • Cook Time50 min
  • Total Time1 hr

For the Filling:

  • 2 medium butternut squash, peeled and diced
  • 1 cup cooked quinoa (or rice)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup corn (fresh or frozen)
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (optional)

For the Creamy Sauce:

  • 1 cup cashews (soaked for at least 2 hours, then drained)
  • 1 cup vegetable broth
  • 2 tbsp nutritional yeast
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • Salt and pepper to taste

For the Poblanos:

  • 4 large poblano peppers
  • Olive oil for drizzling

How to make Creamy Butternut Squash Poblanos :

1

Prepare the Butternut Squash:Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes or until tender and lightly caramelized.

2

Sauté the Vegetables:In a skillet, heat a splash of olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant. Stir in the cooked quinoa, black beans, corn, and roasted butternut squash. Mix well and remove from heat. Add chopped cilantro if desired.

3

Make the Creamy Sauce:In a blender, combine soaked cashews, vegetable broth, nutritional yeast, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

4

Prepare the Poblanos:Cut the tops off the poblano peppers and remove the seeds. Lightly drizzle them with olive oil and place them in a baking dish.

5

Stuff the Poblanos:Fill each poblano pepper with the butternut squash filling. Pour the creamy sauce over the stuffed peppers, ensuring they are well coated.

6

Bake:Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

7

Serve:Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro or lime wedges if desired.

Recipe Notes :

Pepper swaps: If poblanos aren’t available, try bell peppers for a milder option while keeping the recipe’s stuffed style intact.

Spice levels: Add chili powder, cayenne, or chipotle for a spicier, smoky depth of flavor.

Make-ahead tips: The filling and cashew sauce can be prepped in advance and refrigerated, making this an easy meal prep recipe.

Vegan cheese option: For added richness, mix in dairy-free shredded cheese before baking or sprinkle it on top.

Serving ideas: Pair these poblano peppers with a light side salad, Mexican rice, or fresh lime wedges for a balanced plate.

Storage: Leftovers keep well in an airtight container in the fridge for 2–3 days—reheat in the oven to maintain texture.

You may also like