Mexican Cuisine

Creamy Butternut Squash Poblanos Recipe – Mexican Special

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Creamy Butternut Squash Poblanos Recipe – Mexican Special

Creamy Butternut Squash Poblanos are a delightful and comforting dish that beautifully combines the sweetness of roasted butternut squash with hearty quinoa, black beans, and vibrant spices. These poblano peppers are stuffed to the brim with a flavorful filling and drizzled with a rich, creamy cashew sauce, creating a satisfying meal that’s both nutritious and indulgent. Perfect for a cozy dinner or an impressive gathering, this recipe showcases the warmth of autumn flavors while offering a plant-based twist that everyone will love.

  • 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 Alternatives:If you can’t find poblano peppers, you can substitute with bell peppers, but they will have a milder flavor.

Creamy Sauce Variations:You can add spices like chili powder or cayenne to the sauce for extra heat.

Make Ahead:The filling and sauce can be prepared in advance and stored in the refrigerator for a couple of days. Just stuff and bake the poblanos when ready to serve.

Vegan Cheese Option:If you prefer a cheesy flavor, consider adding a bit of vegan cheese into the filling or topping before baking.

Serving Suggestions:These poblanos pair well with a simple salad or rice on the side for a complete meal.

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