Hatch peppers offer a distinctive flavor that’s a harmonious blend of sweet, smoky, and spicy notes. This complex flavor profile makes them incredibly versatile in various dishes.
Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the southeast of Hatch, New Mexico.
A Flavorful Fusion: Hatch Pepper and Butternut Squash
It’s the perfect time to embrace the fiery heat of Hatch peppers, but let’s not forget the gentle whisper of fall. As the leaves begin to turn and crisp, we’ve got a dish that bridges the seasons: a simple, yet extraordinary, Hatch pepper and butternut squash bake.
This quick-to-assemble recipe is perfect for busy weeknights. Pop it in the fridge until you’re ready to bake, and in just 30 minutes, a delicious dinner is served! Or, elevate it to a fun appetizer by serving it with dollops of sour cream and a sprinkle of fresh pico de gallo.
You will need:
1 small butternut squash, peeled, cut and cubed (or a bag of frozen cubed butternut squash!)
1 16 oz. can of red enchilada sauce
1 cup of finely shredded cheddar cheese
6-7 hatch peppers (roasted)
24 corn tortillas
How to Prepare:
Roast the peppers by washing them and placing on a cookie sheet. Bake at 400 for 25 minutes until they look blistered on top. Cool.
In a large casserole pan, grease bottom with vegetable/olive oil. Place 6 round corn tortillas on the bottom the surface is completely covered.
Dice the roasted peppers and put half on this layer.
Sprinkle 1/3 of the cheese. Dividing your sauce into three, put 1/3 of the sauce on this layer.
Cover with 6 more corn tortillas and then layer with the rest of the hatch peppers and add the butter nut squash chunks (can be frozen). Add more sauce and cheese.
Cover with 6 more corn tortillas and add the rest of the sauce and cheese.
Bake at 375 for 25 minutes. Top should be melted and golden.
