The Everyday Chef: Creamy Poblano & Squash Casserole
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
This dish fits perfectly with October and warm fall flavors. It uses the often-forgotten winter squashes from the gourd family kabocha or sugar pumpkin, if available. Full of beta-carotene, kabocha squash provide an excellent source of vitamin A and a good source of vitamin C. See Nutrition Info
With a velvety texture and sweet flavor profile, the kabocha squash tastes pretty darn good and pairs well with the smoky roasted peppers, warm cumin spice, and hint of spiciness from the poblano. Using evaporated milk and cheese creates a luxurious creamy sauce without all the calories, making it a great side dish for potlucks or even Thanksgiving!
Creamy Poblano & Squash Casserole Recipe
- 2 oz – Asadero Cheese, shredded
- 14 oz – Evaporated Milk
- 1 tbsp – Corn Starch
- 2 lb – Kabocha Squash, peeled, sliced into long ½” wedges
- 3 medium Potatoes, Yukon Gold, peeled ½” slices
- 1 medium Yellow Onion, half moon ¼” slices
- 2 medium Poblano Peppers, roasted, deseeded, ¼” slice
- 1 large Colored Bell Pepper, roasted, seeded, ¼” slice
- .5 tbsp – Olive Oil
- ¼ cup – Cilantro, rough chopped
- 0.25 tsp – Crushed Red Pepper
- 1 tsp – Cumin, ground
- 1 Tbsp – Onion Powder
- ⅛ tsp – Coarse Kosher Salt
Preheat oven to 350°F.
Lightly oil bell and poblano peppers. Lay on sheet tray. Place in 350°F oven. Turn occasionally, peppers will begin to blister and wrinkle. When all sides are blistered, remove peppers from oven and seal in a gallon freezer bag or tightly covered bowl.
When cool enough to handle, remove seeds, peel away most of the skin, and slice 1/4″ julienne.
In large bowl combine olive oil, squash, potato, onion, roasted/cut peppers, cumin, red pepper, and salt. Toss to mix well.
Pour vegetable mixture into 9×13-inch baking dish, set aside.
Using same large bowl, whisk corn starch and evaporated milk together and pour over vegetables in baking dish.
Cover tightly. Plastic wrap dish first and then cover with foil. (This is what we use in the restaurants to steam baked foods and keep them from drying out.)
Bake at 350°F for 35 minutes.
Uncover – sprinkle cheese – put back into oven until cheese melts and browns.
Garnish with freshly cut cilantro.
Calories: 164 kcal, Protein: 6 g, Carbs: 24.75 g, Total Fat: 5 g
Sat Fat: 2 g, Cholesterol: 18 mg, Sodium: 103 mg, Fiber: 3.8 g
Adapted from Cooking Light
Photo Credit: Andrew Dole