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1
Make Pureed Winter Squash.
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2
If using frozen squash, cook according to package directions.
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3
Meanwhile, roast peppers: Place over a gas flame and roast, turning as needed, until blackened on all sides, 2 to 3 minutes.
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4
(Alternatively, broil peppers on a baking sheet, turning from time to time, until blackened on all sides, 4 to 8 minutes.)
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5
Transfer to a paper bag and seal or place in a medium bowl and cover with plastic wrap.
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6
Let stand 10 minutes.
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7
Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth.
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8
Peel the peppers and rinse.
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9
A few blackened specks left on them will be fine.
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10
Make a long incision down one side of each pepper.
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11
Gently pry peppers open, then scoop out seeds and membranes, taking care not to tear the soft skin.
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12
Carefully spoon about 1/3 cup squash filling into each pepper, followed by 2 tablespoons queso blanco (or Monterey Jack).
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13
Gently fold peppers closed.
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14
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
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15
Place flour, egg and breadcrumbs in 3 separate shallow dishes.
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16
Dredge each pepper in flour, roll in egg, then coat with breadcrumbs.
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17
Heat oil in a large nonstick skillet over medium-high heat.
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18
Add the peppers and cook until lightly browned all over, 4 to 6 minutes.
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19
Transfer to the prepared baking sheet.
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20
Bake the peppers until the cheese has melted and the filling is hot, about 20 minutes.
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21
Let cool for 5 minutes.
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22
Serve with a dollop of sour cream (or yogurt).
