Baked Acorn Squash and stuffed poblanos gone wrong...

Sigh... So here goes. I saw a Rick Bayless recipe for Chorizo-Stuffed Poblano Peppers, which to me--sounds like a winner. I was very excited. Well, I had one frustration after another. The recipe said to broil the peppers whole and then after they are cooled to remove the stems etc. But I learned my lesson last time I tried to roast poblanos because they were falling apart when I tried removing the stems. So this time I removed the stems and veins before roasting.. still failed! I tried peeling the skins and it just ripped apart the whole pepper. Plus my fingers were on fire! I honestly wanted to cry and just throw them in the garbage. I finally crumbled up and tossed the recipe! I ended up just slicing up the peppers into strips and serving them with tortillas on the side along with a mixture of soy-rizo and potatoes, guacamole, and this onion/carrot mixture in Rick's recipe. I ended up having to dig through the garbage and get the recipe to finish it. But I was pretty bummed when I had to spend the rest of the night with my hands soaking in half and half... 

 The tacos were pretty good. But the recipe was useless to me. So I threw it back in the garbage. I'm sorry. But I did make delicious roasted acorn squash along with it. Here's the recipe for that..

Teebs' Roasted Acorn Squash
   serves 4


1 acorn squash, middle scooped out, Cut into fourths
brown sugar & butter (I use vegan butter)

Simply line a brownie-style pan with foil and place squash slices in pan. Top with dabs of butter and a generous amount of brown sugar on each slice. Bake at 400°F for about 30 mins or until tender and toasty. 

 This recipe is perfect to warm you up on a chilly day. I think what happened with the peppers is I probably should have rotated them as they were cooking. It seems like they were scorched in some places and raw in others.. I never have this problem with bell peppers so I was surprised. Anywho, I'll wear gloves next time!

Chef Teebs