Chile Poblano Roasted with Delicata Squash

The Cumin Chili Butter is the star that ties everything together making this side dish a showstopper.

Prep Time
10 Min
Cook Time
20 Min

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


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.
Store remaining Cumin Chili Butter in sealed container. Simply add one or two tbsp. of butter to season other roasted vegetables and meats.