BUTTERNUT SQUASH STUFFED CHILIS

A great, easy and healthy combo of flavor and spice! This is a SO SIMPLE recipe to put together and makes for a great dinner or even brunch!

Going plant based? Just omit the cheese and you have a vegan delight!!! I pair this with my 1 minute "quick-guac", a dollop of sour cream and a handful of chopped organic heirloom tomatoes. Enjoy!!!

4 servings Steps 2 & 4

ingredients

4 large Anaheim or Poblano Chilis

1 medium butternut squash peeled and cut into 1-inch cubes

3 whole green onions chopped

1/3 white onion finely chopped

1 clove finely chopped garlic

5 oz cotija cheese crumbled

2 tbl olive oil

2 tbl shredded cheese

2 X ½ tsp kosher salt

2 X ½ tsp ground cumin

2 X 1 tsp ground California chili

1 tsp ground coriander

½ tsp Aleppo pepper (optional)

½ tsp Szechuan pepper (optional)

directions

For the squash

1. Preheat the oven to 350F and line a baking sheet with parchment paper

2. Put the cubed squash on the lined sheet, add the olive oil, ½ tsp kosher salt, ½ tsp cumin, 1 tsp California chili and season with ground pepper. Bake until soft (about 20 min). Remove and cool

For the chilis

1. When the squash comes out of the oven, put the peppers in and let them cook until they become charred and soft. Remove, put into a paper bag and let cool.

2. In a large bowl combine the cooled squash, cheese, the remaining spices and the onions and garlic. Mix well

3. Cut the tops off the chilis, remove the seeds and stuff with the squash mix and top with a bit of shredded cheese. Bake for about 20 minutes

4. I like to serve it with chopped tomatoes, homemade 1-Min Guac and sour cream!