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Calabaza con Rajas: Pumpkin with Roasted Poblano Chiles by Karen Hursh Graber © 2015

    Nothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry.


  • 3 pounds West Indian pumpkin (calabaza) or butternut squash
  • 3 tablespoons vegetable oil
  • 1 ½ teaspoons ground cumin
  • ½  teaspoon ancho chile powder
  • Salt to taste
  • 3 poblano chiles, roasted, seeded and peeled

    Peel the squash and cut it into bite size cubes. Toss it with the vegetable oil, cumin, ancho chile powder and salt. Roast on a baking sheet at 400°F for 30 minutes, turning with a spatula halfway through.
    Tear the roasted poblanos into strips (rajas) and toss with the squash. Roast for an additional 5 minutes. The squash should be tender and browned.
    Turn the squash and chiles into a serving dish.

Serves 4 as a vegetarian main dish with rice.


Source Article: Autumn in Mexico: Iconic Ingredients for Fall Holidays

Published or Updated on: September 22, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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