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