Roasted Pasilla Pepper & Squash Casserole

This came about as a remedy to the more complicated mess of stuffing peppers; and the desire for something more savory beyond rice & beans or just cheese for a filling!  The combination is ridiculously delicious!

Roasted Pasilla Pepper & Squash Casserole

8-10  Fresh Pasilla or Poblano Peppers
1 large Butternut Squash
1 head of garlic
1/2 to 1 lb of grated Monterey Jack Cheese
1 cup of sour cream
salt or chicken bullion seasoning

Preheat the oven to 350




1. Cut the squash into pieces.  Place in oiled 8x12 baking dish.  Rub with olive oil, salt & pepper.  Add the head of garlic to the dish. Cover lightly and bake for at least an hour and until soft. When cooled, remove the squash from the skin and pop garlic cloves out of their skins.  Mash it all together.  Add more salt if needed.

2. Meanwhile roast the Peppers on a not-too-hot grill until the skin is somewhat charred in places.  As they come off the grill place in a plastic bag for at least 15 minutes to steam for easier skin removal. When cool gently peel the majority of the skin off, remove the tops, open and gently slide the majority of the seeds out leaving what you choose for heat/spice.

3. Spread half the Peppers in the bottom of the baking dish as one layer.

4. Next layer the squash mixture over the Peppers.

5. Then top that with a layer using almost all of the cheese.

6. Now spread the remaining Peppers over the cheese.

7.  Sprinkle the little of remaining cheese on top of the peppers.

8.  Mix the Sour cream with 1/4 water and season with a few teaspoons of salt or chicken bullion seasoning which is traditional mexican style and my preference.  Spread the sour cream mixture as the final layer.

Bake at 375 until bubbly and heated through about 30-40 minutes.  Broil the top for a few minutes to brown it if you like it more browned.

Let rest for at least ten minutes before serving.