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Ingredients

• 1 1/2 cups  Pureed Winter Squash, (recipe follows) or frozen pureed squash
• 4   poblano peppers, (see Tip)
• 2 tablespoons  yellow cornmeal
• 1 tablespoon  frozen pineapple juice concentrate, thawed
• 2 teaspoons  butter, melted
• 1 teaspoon  ground cumin
• 1 teaspoon  chopped fresh oregano, or 1/4 teaspoon dried
• 1/2 teaspoon  salt, or to taste
• 1/2 cup  crumbled queso blanco, (see Ingredient note) or grated Monterey Jack
• 1/2 cup  all-purpose flour
• 1   large egg, lightly beaten
• 1/2 cup  plain dry breadcrumbs
• 1 tablespoon  canola oil
• 1/4 cup  reduced-fat sour cream, or low-fat plain yogurt

Description

When Fresh, Poblanos Have A Wonderful, Somewhat Sweet Heat That Makes A Terrific Vessel For Rich-tasting Butternut Squash Stuffing. Accompanied By Corn Tortillas Or Rice And Beans, This Makes A Special Vegetarian Entree. Most Of The Preparation Can Be Don

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