Servings
6
Prep Time
10 Min
Cook Time
20 Min
Ingredients
Cumin Chili Butter
| 4 oz. | Plugrà® Premium Butter, salted, softened |
| 2 tsp. | chili powder |
| 1 tsp. | oregano, dried leaves |
| ½ tsp. | kosher salt |
| ½ tsp. | ground cumin |
| ¼ tsp. | ground coriander |
Chiles and Squash
| 3 med. | Poblano Peppers, halved, quartered and seeded |
| 2 med. | Delicata Squash, ends removed, cut into ½ inch slices |
| 1 med. | Fresno Pepper, cut into thin slices, removing seeds |
Pepitas
| ¼ cup | pumpkin seeds, raw or toasted |
| To taste | oregano leaves, dried or fresh |
Steps
| 1 |
Heat oven to 425 degrees.
|
| 2 |
In a small bowl, combine softened butter with Cumin Chili Butter spices. Mix until smooth.
|
| 3 |
In a shallow full sheet pan, arrange Poblano Peppers, cut side down in pan, with Delicata Squash. Dot with 3 tbsp. Cumin Chili Butter, and Fresno Peppers.
|
| 4 |
Bake for 15 to 20 minutes or until peppers and squash are roasted and tender.
|
| 5 |
Meanwhile, in a 6-inch skillet, melt 1 tbsp. Cumin Chili Butter over medium heat until sizzling. Stir in Pumpkin seeds. Cook, stirring occasionally, until seeds are toasted (3 to 5 min.)
|
| 6 |
Serve roasted Poblano Peppers on a Platter surrounded with Delicata Squash. Sprinkle with Fresno Peppers, Pepitas and dried or fresh oregano leaves.
|
NOTE:
Store remaining Cumin Chili Butter in sealed container. Simply add one or two tbsp. of butter to season other roasted vegetables and meats.
Related Recipes
Fettuccine with Brown Butter, Sage and Butternut Squash
Brown butter, sage and butternut squash combine in this quick entrée.
Roasted Brussels Sprouts with Dried Cherries
The easiest side-dishes are often the best.
Related Products
Home Kitchen
8 oz. Salted SticksPreviously available only in block and tub format, now available in sticks!
Professional Kitchen
Salted, 1 lb. SolidBake confidently with the only butter designed for flawless performance.
