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This casserole is one savory dish. I will show you how to get the most delicious flavor into this casserole by roasting the butternut squash and onions before we put it into the dish. This is key. I also have a little sauce that we will put together that will make this nice and creamy with a touch of heat. I’m using Monterey Jack cheese in this because it melts so well and then we top it off with a little crunch by adding some roasted pumpkin seeds. This is fantastic with any entree like bbq chicken, steak, or fish. __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Instant Read Thermometer ▶︎ Taco Holders Butternut Squash Poblano Pepper Casserole Ingredients: Sauce: ¼ cup cottage cheese 1⁄4 cup plus 1 Tbsp. plain lowfat greek yogurt ⅛ - ¼ tsp chipotle chile powder ¼ cup plus 1 Tbsp. Trader Joe’s Green Goddess dressing. ¼ tsp. Garlic powder Pinch of salt 20 oz. butternut squash cut into chunks (from Trader Joe’s) About 3 cups 2 poblano peppers 2 or 3 Tbs. Olive oil ½ yellow onion, cut into large chunks ¼ cup dry roasted pumpkin seeds (Trader Joe’s) 2 cup grated Monterey Jack cheese 1 cup roasted corn from Trader Joe’s. This comes frozen. Directions: Preheat the oven to 425 degrees F. Place the butternut squash and the onion onto a parchment paper covered baking sheet and drizzle with olive oil. With clean hands, massage the oil in to coat all the veggies. Bake in the oven for between 25 and 35 minutes or until the squash is caramelized and golden brown. Stir half way through cooking. Place the poblano peppers on your gas stove right over the burner and let the peppers char and turn black. You want to blacken the peppers all over as much as you can, rotating often. Place the charred and blackened peppers into a bowl and cover with plastic wrap so they can steam for 10 minutes. In the meantime place all the ingredients for the sauce into a blender and mix until smooth. Scrape down the sides of the blender half way through blending. Pour the sauce into a small bowl and set aside. Take two paper towels and peel/rub the blackened skin from the peppers. Once most of the black is removed, cut off the core and discard. Don’t worry about removing every bit of black char as it is not necessary and certainly don’t rinse the pepper in the sink as you will rinse off all the good flavor. Scrape out the seeds and then chop the pepper into ½ inch size pieces and set aside. To put the casserole together, first add ½ the butternut squash/onion mixture into an 8 x 8 baking dish. Then add ½ of the poblano peppers, ½ of the corn, ½ of the sauce, and ½ of the cheese. Repeat these layers one more time and finish with the pumpkin seeds on top. Bake in a 375 degree F. oven for 25 - 30 minutes or until the cheese is melted and everything is hot and melty. Thanks for watching and sharing! Rockin Robin Share the video with this link: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thanks for your support! ~ Rockin Robin #RockinRobinCooks #butternutsquashcasserole #healthycasserole
