Just so you all know, I basically pull most of these recipes out of my ass.  So, you might want to be a bit diligent in reading it all the way through and SERIOUSLY adjusting the seasonings to your taste.  On the other hand, they usually work out pretty good!

 

 

 

 

 

Roasted Poblano Peppers with Spicy Pumpkin Puree

 

Roasted Pablanos:

Pre-heat oven to Broil:

  • 4 Large Pablano Peppers
  • 1 T. Vegetable Oil
  • S&P to taste

Rinse peppers and pat dry with a paper towel.  Lay peppers on a baking sheet and coat with the vegetable oil.  Place 1 rack down from the broiler element.  I leave the oven door open and smidge so I don’t forget to check them.  Let them do their thing until the skin blisters and is black.

Remove from oven and place in a Ziploc bag for about 10-15 minutes.  Keep the stem on and gently pull the skin off.  Set aside.

Pumpkin Puree:

Pre-Heat oven to 275 degrees:

 

  • 1 Medium Sized Pumpkin
  • 1 T. Vegetable Oil
  • ½ C. Yellow Onion, Small Dice
  • 2 T. Garlic, Minced
  • ½ Cup Shaved Carrot
  • 1 T. Cumin Powder
  • 1/2 t. Red Pepper Flakes
  • 1 Cup Vegetable or Chicken Stock (approx.  depends on the yield you get from your pumpkin)
  • S & P to taste
  • ¼ C. Heavy Cream – optional
  • 2 T. Fresh Cilantro for Garnish

Slice the pumpkin in half and scrape out seeds and all that stringy stuff.  Just cover the bottom of a baking sheet with water and invert the pumpkin halves (face down) on the tray.  Put in the oven and bake until a knife easily slides through.  About 40 minutes.

Remove from oven.  When cool enough to handle, spoon out the meat into a glass bowl and set aside.

In a medium sauce pan over medium high heat, sauté the onions and garlic until translucent.  Reduce heat and add the carrot, cumin and red pepper flakes – stir constantly for 3-4 minutes.  Add the pumpkin, stock and salt and pepper reduce to low and let cook until the flavors meld and the liquid has evaporated.  Add the cream (if desired) and puree with an immersion blender or put in a food processor.

Using a paring knife or kitchen shears, cut the pablano up the middle and remove the seeds and pith.  Spoon the pumpkin puree into the cavity and garnish with fresh cilantro.  At this point, you could also sprinkle the pepper and puree with a Manchego or Queso Blanco and broil until bubbly.

This would go nicelywith a gently seasoned green or bibb leaf salad and some ripe tomato slices.