Heather says
I admit it, I fell off the menu planning wagon last week. The produce piled up, and around time to make dinner, I stared into the depths of the refrigerator, trying to pair flavors.
Finally, I turned to Google and found an Emeril Lagasse recipe that looked like a good starting place. The following is my interpretation. This butternut and poblano skillet works well as a main dish, with only a few strips of bacon. I served the recipe over rice, but I could see serving this over sauteed spinach or kale. The kids and I agreed that if there had been leftovers, they would have been fantastic for breakfast with a fried egg.
If you’re avoiding carbs, keep looking, but if you’re gluten-free, you’re safe with this recipe.
: Butternut Squash, Poblano Pepper and Bacon Skillet
- 1 medium butternut squash, peeled and diced
- 1 TBSP olive oil
- 1 onion, sliced thinly
- 4 strips bacon
- 4 poblano peppers
- 1 tsp chili powder*
- 2 or three handfuls of chopped, fresh kale
- 1/2 tsp salt
 *If you need gluten-free, be sure to check the brand you use.
- Make sure your skillet is oven safe and has a lid. You’ll need it in the second half. If your skillet isn’t oven safe, use a baking sheet to broil the peppers.
- Check that your oven’s rack a few inches from the broiler and turn the broiler on high.
- Wash your poblano peppers, dry them, place them in your skillet and drizzle them with the olive oil. Turn the peppers so they are coated with the oil. Broil the peppers until the skin begins to blister, turn them and do the same for the other side.
- Remove the peppers from the oven, place them in a plastic bag or small container, and zip or close tightly. (The steam will make the skin loosen). Set aside to cool. Turn off the broiler, you’re done with the oven.
- Cook the bacon over low – medium heat until done, but still tender. The goal isn’t to have crispy bacon that crumbles into dust, but to have tender, flavorful pieces in your finished dish.
- While the bacon is cooking peel and dice your butternut squash. You’ll want cubes that are smaller than 1/2″ on each side to ensure they cook fully.
- Set the bacon aside on paper towels.
- Drain all but a thin coating of bacon grease from the skillet.
- Return the skillet to the stove, turn the heat to medium-high and add the sliced onion. Cook until the onion just begins to soften and add the butternut squash, chili powder, and salt. Stir to ensure everything is coated evenly and cover tightly.
- Stir occasionally for the next 15 minutes or until the squash is tender. (Use a wooden spoon to scrape up the browned bits from the pan and to prevent scorching)
- While the squash is cooking remove the peppers from their container and peel the tough outer layer. Remove the stems and seeds and slice into strips.
- Chop your bacon.
- When the squash is tender, stir in the bacon and peppers. Cook for an additional 2 – 3 minutes to let the flavors combine and serve.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Enjoy.
I’ll be saving this recipe for when my peppers in the garden are ready. Poblano peppers are new to me this past year and they have become one of my favorites.
I love the flavor of poblanos. Some peppers are just heat, but they definitely fall in a more well rounded category.