Great finds this week at the farm stand including beautiful butternut squash and fat poblano peppers. The heart of autumn treasures, with a few summer peppers tossed in for good measure. Our seasons always have a few stragglers from the previous.
Made for each other
Poblano peppers have lovely flavor and medium heat. Grilled, roasted, baked, stuffed, added to stir-fries or chili, they make their presence known. Butternut squash is plentiful right now, full of beta carotene and other super healthful nutrients, so why not top one veggie with another and double the good?
Time to make a sauce
The smoky flavor of the grilled poblanos is enhanced with smoked paprika and paprika flakes. They play together nicely, and the sauce can top any number of delights. I have topped tofu with it, but just about any protein will gladly accept being wrapped in this warmth. But for a change this time, a whole roasted squash. Great for company, and most of the work is done by the grill and the food processor.
Yes, you can eat the skins too
Squash grilled on the barbeque will also pick up smoke as well, adding more flavor to the overall dish. Additionally, the tough skin softens beautifully and is completely and pleasantly edible – more fiber! One of my least favorite kitchen tasks is peeling butternut squash, so this one makes me happy.
Butternut Squash with Smoked Poblano Pepper Sauce
- 1 butternut squash
- Olive oil
- 4 or 5 large poblanos, about 14 ounces
- 1 large yellow onion
- 1 head garlic with fat cloves
- 1 tbsp. fresh mint, minced
- ½ tsp. smoked paprika
- 1 tsp. maple syrup
- 2 tbsp. fresh lime juice
- ¼ cup olive oil
- 1/2 cup walnuts
- Salt
Set up charcoal in your grill and let coals get white. I use the chimney starters so I don’t have to use any fluids. Once the coals are ready, dump them on one side of the grill. Clean off your charcoal grill grate and oil well.
Cut the squash in half lengthwise, scoop out the seeds, and brush with olive oil. Separate the cloves from the garlic and snip off the pointy end. Place on a square of parchment-lined foil, drizzle with olive oil and a pinch of salt, and wrap up. I find this method cooks the garlic faster and it is much easier to remove the pulp, especially if you are in the north where the garlic is usually hard neck. Leave the peppers whole, and cut the onion in half at the equator.
Place the squash cut-side down on the direct heat side of the grill and let char for a few minutes. Turn the halves over, and move to the indirect side of the grill, along with the garlic packet and other veggies.
Close the grill and check on the veggies every five minutes or so. Remove the peppers and onion when they are soft and the peppers black. Continue to cook the squash and check until a knife inserted in the flesh pierces it easily. This all depends on size and age of the squash.
Place the peppers in a bowl, cover until cool, then rub off the charred skins. Slice in half and remove the seeds and stem and place in a food processor or food mill.
Place the onion in the food processor. Squeeze the pulp out of the cloves into the food processor.
Add the paprika, maple syrup and lime juice, and season with a little salt. Blitz until smooth, then drizzle in the olive oil.
Thin with a bit of water to the desired consistency, taste, and correct the seasoning. What do you think it needs if anything? If your peppers are not very hot, you can add a bit of cayenne. Garnish with a few smoked paprika flakes if desired, since without at least a bit of color, this sauce will most definitely not win a beauty contest!
Sprinkle the walnuts over the squash (you need some crunch), drizzle with the pepper sauce. It is good on just about any grilled vegetable or protein of choice. To serve, slice each side into about five pieces, and offe extra sauce on the side.
Or, oven roast everything!
Raining out? Snowing? You can easily make this in the oven, set to a hot roast 450 degrees F. It won’t taste quite as smoky, but will still be delicious.
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You had me at Poblanos, I love how you paired it with the Butternut Squash!
Thanks Jan! They were so good together.
Love the recipe but will have to see whether any of our specialist greengrocers carry poblano peppers which are not ‘native’ this side of the Pond. In cases like this I naturally use the grill drawer underneath the hot[lates of my kitchen stove where the fiery heat comes from the top – US stoves do not seem to be built that way > I use it virtually every day! No smoky flavour tho’ 🙂 !!!
The broiler or grill drawer is perfect for the peppers. If you can’t find poblanos, you can use a green bell pepper and add a bit of cayenne if you want heat. Smoked paprika will add a lovely flavor as well.
Hi, Dorothy – I’s the perfect season for squash! A friend recently gifted me a Japanese Pumpkin from her garden which I stuffed and roasted for dinner yesterday evening. Your Grilled Butternut Squash with Smoked Poblano Chili Sauce looks absolutely divine!
I love the immense variety of squash available these days, it seems there is always something I’ve never seen before, and they are always good!
I do love poblanos and this combination of veggies sounds amazing!
It was certainly a good choice, They worked together beautifully!
When will dinner be served? I’ll be right over to try this dish! 🍽️ I’ll bring the wine 🥂😉
Excellent. A nice red would go nicely.
This looks like such a delicious and healthy dish for fall! 🙂
Thank you Nancy. It is a perfect autumn dish, with a little summer pepper thrown in.
Looks very interesting!
Thank you, It was easy and quite delicious.
Hi Dorothy, this looks really good. I do like butternut.
I love it too, especially if I don’t have to peel it!
Looks delicious and I like the combination of Butternut Squash and Poblano.
Thank you Elaine. We really enjoyed this a lot.
This looks fabulous
Thank you Sheree. It was really tasty.
Absolutely fabulous! Your Squash has become meat!♥️😘
Absolutely fabulous! Your Squash has become meat!♥️😘
Pretty much my friend. It could certainly be the centerpiece of a meal!
Dot, this looks delicious. With the arthritis in my hands peeling any kind of squash is a painful chore so this recipe is definitely going to be saved and used.
I’ve struggled with those tough peelings forever! When I put this on the grill, I thought it would simply keep the squash intact and not turn to mush on the grates. When I served it up, I noticed how easily I cut through the peel so I tried it. It was tender and sweet and barely detectable from the rest of the squash. No more peeling for me!
I love butternut squash but haven’t ever had it grilled, a must try!
The smokiness adds another level of flavor to the already beautiful squash!
Delicious and tasty upgrade for squash.
The squash was quite proud of herself!
I have only peeled butternut when making soup. Otherwise, I have always left the peel on and scooped out the insides as I ate it. I learned to love it in South Africa, where half a squash topped with feta was often one of our meals each day. The grilled looks absolutely divine. It is lovely here today and tomorrow and I was thinking it would be a good time to grill. Now I am adding this to the menu!
I hope you love it as much as we do! The feta sounds wonderful; now that’s on MY list!
Sounds like a winning combination with the grilled squash and smoky poblanos. 🔥
We just loved this one, and it have been a centerpiece!
I never thought about using our home grown poblanos as a sauce! What a great idea. I have a freezer full of chopped poblanos.
We’ll, you are all set then!
I’m a fan of the squash/chilli combo! I haven’t seen poblanos in our UK shops, so can other chillis be a substitute?
Oh yes, I’d just use any mild chili and perhaps toss on one small Serrano or jalapeño.
Squash is a big fav at our house and this recipe is perfect for our tastes!
Thank you! We love squash too, so I’m always looking for something new to do with it.
This looks so delicious and I didn’t realize you could eat the skin! One less step in the kitchen. Wonderful.
I actually never ate the skin before either, but it was worth a try and was delicious. Not to mention time saving.
What a great combination! I’ll have to try this.
So tasty, you won’t be disappointed.
This is wonderful! I’m glad you included smoked paprika.
I love smoked paprika, and slip it into lots of things!
I love the way you describe things! “Cut the onion in half at the equator” makes perfect sense. I have never considered grilling butternut squash before, but this sounds so good that I will have to try it!
It was great! I think it is my new favorite way to cook it!
Wow! Another interesting combination! I would have never thought to combine squash with poblano peppers!
Thanks! It worked really well, and the leftover sauce was great on eggs the next day.
Don’t know how I missed this one, Dorothy; it sounds divine!
Butternuts are a favourite, and I know the poblano is available. Another dish for the file…
Your file is filled with lots of healthful treats!
Thank you my dear!