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Nutrition Facts
Serving Size 229 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 410 mg 17%
Total Carbohydrate 21 g 7%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 14 g
Vitamin A 160% Iron 6%
Vitamin C 30% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quinoa and Roasted Butternut Squash Stuffed Poblanos
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

16 Oz H-E-B Diced Butternut Squash
6 poblano peppers, roasted and seeds removed
1 cup(s) quinoa, cooked
4 Tbsp Wyatt's Jalapeño Chipotle Finishing Butter
1 Tbsp thyme, chopped
1/4 Tsp salt
1/4 Tsp black pepper
2 cup(s) Mexican 4 blend cheese
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Preheat oven to 400°F
Melt 2 tbsp. of the jalapeno butter and toss it together in a bowl with the thyme and butternut squash, toss well to coat and season with a pinch of salt and pepper.
Roast the butternut squash for 30-45min or until squash is nice and tender and slightly browned.
Once your squash is cooked and cooled, mix it together with the cooked quinoa and melt the remaining 2 tbsp. of jalapeno butter and mix it all together.
Stuff each poblano pepper with the butternut, quinoa mixture and serve.
*Optional: Cover each stuffed pepper with Mexican cheese and bake in a pyrex dish in the oven to just melt the cheese over the top of the peppers.


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