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Poblano & Smoked Gouda Stuffed Delicata Squash

  • 2 Delicata squash
  • 1 poblano pepper
  • 2 cloves garlic, unpeeled
  • Oil for pan & drizzling (we highly recommend Driftless Sunflower Oil!)
  • 1 Roma tomato
  • Salt & pepper to taste
  • ½ c. grated smoked gouda cheese
  • ¼ c. panko bread crumbs

  1. Preheat oven to 375 degrees.
  2. Cut Delicata in half lengthwise & scoop out seeds.
  3. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole poblano pepper & roast for 2-25 minutes, until squash is just tender.
  4. Cut Roma in quarters lengthwise, scoop out seeds with fingers, & drizzle with oil, salt, & pepper & place on pan with squash about 10 minutes through baking time.
  5. Remove pan from oven.
  6. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl.
  7. Squeeze roasted garlic into squash pulp.
  8. Coarsely chop roasted tomato & add to squash pulp.
  9. Carefully pull skin off poblano, remove seeds & stem, & coarsely chop (might want to wear gloves for this in case it’s a spicy one!).
  10. Add about half of it to squash & taste before adding more (in case it’s a spicy one).
  11. Season to taste with salt & pepper & spoon pulp back into squash shells.
  12. Top with bread crumbs & grated gouda & put back into oven for 10 minutes, until cheese is melted & panko is browned.