|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|
|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|
|¼ cup||pumpkin seeds, raw or toasted|
|To taste||oregano leaves, dried or fresh|
Heat oven to 425 degrees.
In a small bowl, combine softened butter with Cumin Chili Butter spices. Mix until smooth.
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.
Bake for 15 to 20 minutes or until peppers and squash are roasted and tender.
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.)
Serve roasted Poblano Peppers on a Platter surrounded with Delicata Squash. Sprinkle with Fresno Peppers, Pepitas and dried or fresh oregano leaves.