The Best Recipe For Trader Joe's Shoppers
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.
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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: https://youtu.be/G2xPi5X7Yx0
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
Видео The Best Recipe For Trader Joe's Shoppers канала Rockin Robin Cooks
__↓↓↓ GET THE RECIPE ↓↓↓__
Like my content? Support my channel by buying me a cup of tea!
https://www.buymeacoffee.com/RockinRobin
Here Are My Most Popular Recipes To Try:
How To Make Golden Milk: https://youtu.be/fOBpBGlr36o
Ward Off Colds & Flu With TURMERIC Tea: https://youtu.be/VzC7NO75_mU
Oven Fried Chicken That Tastes Deep Fried: https://youtu.be/7-WEdqJBXoQ
How To Make Eggplant Taste Like Fried: https://youtu.be/XQTkGAim3fg
How To Cook Bacon In A Pan Perfectly: https://youtu.be/89KXnvSSN6Q
The Best Tuna Melt Sandwich Recipe On Sourdough Bread: https://youtu.be/JhUOA1m4J_M
Follow Rockin Robin On Social Media:
Visit my website: http://www.cooking-mexican-recipes.com
My Free Newsletter: http://bit.ly/2ImiqGc
Connect with me on FACEBOOK: http://www.RobinInTheKitchen.com
TWITTER: https://twitter.com/Robin_Rockin
Pinterest: http://www.pinterest.com/rockinrobin14/
Instagram: http://instagram.com/RockinRobinCooks
Amazon Store for Rockin Robin Cooks
https://www.amazon.com/shop/rockinrobincooks
Kitchen Tools I Like:
▶︎ Tortilla Warmer
http://amzn.to/2FGq24U
▶︎ Lodge cast iron 12 inch pan
http://amzn.to/2rz3Pn4
▶︎ Global 8 inch Chef Knife
http://amzn.to/1TFZYYh
▶︎ Baking Sheet Tray
http://amzn.to/2EpdtyA
▶︎ Wooden Spoons
http://amzn.to/2jFvhvw
▶︎ Instant Read Thermometer
http://amzn.to/2nLXT3A
▶︎ Taco Holders
https://amzn.to/2Pn62xE
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: https://youtu.be/G2xPi5X7Yx0
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
Видео The Best Recipe For Trader Joe's Shoppers канала Rockin Robin Cooks
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