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Poblano Butternut Squash au Gratin

  • Prep 50 min
  • Total 1 hr 25 min
  • Ingredients 19
  • Servings 6

Ingredients

2 1/2
pounds butternut squash
1/2
cup water
3
tablespoons olive oil
1
cup poblano pepper, diced
1
cup sweet onion, diced
2
cloves garlic, minced
1
jalapeño pepper, minced
1 1/2
teaspoons salt
1 1/2
teaspoons pepper
1
cup sour cream
3
tablespoons cornstarch
1
cup chicken broth
1
teaspoon cumin
1/2
teaspoon smoked paprika
1/3
teaspoon cinnamon
1/4
teaspoon nutmeg
2
cups Monterey jack cheese, shredded
1/2
cup corn chips, crushed
3
green onions, sliced for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

For quick use, roast the gourds such as pumpkin and butternut squash ahead of time and keep stored in the freezer. They can be added to many of your favorite recipes, like soups, stews, chili and casseroles.

The fall season is my favorite time of the year. I get a craving for oven-baked savory dishes. One of my favorite foods to cook during the fall, besides pumpkin, is butternut squash. It can be roasted or stewed, but my favorite is preparing it au gratin with lots of melted cheese.

Directions

  • 1 Peel the butternut squash and slice it into 1/4-inch thick slices. Layer the squash in a casserole dish and add 1/2 cup of water. Cover with lid and cook in the microwave for 8 to 10 minutes. Remove from microwave and let cool.
  • 2 Add 3 tablespoons of olive oil to a large skillet and heat to medium heat. Add the poblano, onion, garlic and jalapeño. Season lightly with salt and pepper and cook for 8 to 10 minutes.
  • 3 While the poblano mixture is cooking, in a bowl combine the sour cream and cornstarch. Stir until smooth, add the chicken broth and stir to combine.
  • 4 Once the vegetables are tender, add the sour cream mixture to the pan and stir well. Season with 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/3 teaspoon cinnamon and 1/4 teaspoon nutmeg. Stir well and taste for salt and pepper. Cook for 3 to 5 minutes, stirring often. Remove from heat.
  • 5 Preheat oven to 350ºF.
  • 6 Spray a 10-inch round or an 8x8 square casserole dish with spray oil. Drain the water from the squash and add 1/2 of the squash to prepared dish. Season lightly with salt and pepper, add half of the sour cream mixture and spread out evenly. Top with 1/2 cup of cheese. Repeat another layer of squash and sour cream mixture.
  • 7 Bake covered for 25 minutes. Remove from oven, add the remaining cheese and top with 1/2 cup of crushed corn chips. Bake uncovered for 20 more minutes. Remove from oven and let cool for 10 minutes before serving. Garnish with sliced green onions.

The fall season is my favorite time of the year. I get a craving for oven-baked savory dishes. One of my favorite foods to cook during the fall, besides pumpkin, is butternut squash. It can be roasted or stewed, but my favorite is preparing it au gratin with lots of melted cheese.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 28, 2015

The fall season is my favorite time of the year. I get a craving for oven-baked savory dishes. One of my favorite foods to cook during the fall, besides pumpkin, is butternut squash. It can be roasted or stewed, but my favorite is preparing it au gratin with lots of melted cheese.