Fall Squash Stuffed Poblanos

Pair with: Amayna Sauvingon Blanc

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CHILES:

• 6 medium poblano chiles
• Olive oil
• 3 cups cubed butternut squash
• Sea salt and freshly cracked black pepper
• 1 cup grated Pepper Jack cheese
• 1 cup grated Mozzarella cheese
• 4 oz. crumbled fresh goat or Feta cheese

SALSA:

• 1 cup diced peeled mango
• ¼ cup diced red onion
• ½ cup diced red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh mint
• 1 tablespoon fresh lime juice

FOR THE POBLANOS: Rub chiles with olive oil and roast or grill until skin is starting to blacken and blister. Transfer to a paper bag or heat-safe bowl and cover to steam until cool. Peel off skins. Make a slit in each and carefully remove seeds while keeping the stems intact. Meanwhile, toss butternut with enough olive oil to coat and spread on a parchment-lined baking sheet; season with salt and pepper. Roast at 425° until softened and starting to brown; cool slightly. Combine the cheeses and roasted squash and stuff each Poblano evenly.

FOR SALSA: Mix all ingredients and season with salt and pepper. 

Preheat broiler. Arrange poblanos in a baking dish.Broil until cheese melts and chiles are heated through. Transfer to a platter and spoon salsa over. Serve with Amayna Sauvignon Blanc.

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