This is a stunning appetizer dish that will be the star of the show at any event. The Piquillo pepper's bright red color complemented by the golden yellow butternut squash creates an attractive artistic statement. The flavors are balanced, yet complex and every bite reveals the depth of this multi layered dish.
10 Piquillo Peppers (La Tienda's is our favorite)
1 Medium Butternut Squash
1 medium onion sliced into 1/8" thick rings
2-3 TBSP soft goat cheese
2 TBSP Extra Virgin Olive Oil
1/2 tsp honey
1/2 tsp pink Himalayan sea salt
Spices - black pepper, cumin, cinnamon, baharat.
Cut butternut squash in half, discard seeds and brush with olive oil
Bake open-face at 425 degrees for 45 minutes
Meanwhile, heat 2 TBSP olive oil in a large sauté pan over medium heat. Add the sliced onion, salt, spices and honey and cook for 15-30 minutes, stirring occasionally until the onion has turned soft and golden brown. Make sure that it is not burnt. Transfer to a cutting board and chop to small pieces.
Let butternut squash cool, peal off skin and mash with a fork
Add chopped caramelized onions, 2-3 TBSP goat cheese and mix
Add spices per taste
Gently stuff piquillo peppers with a small spoon
Arrange on a serving plate
Add 1 TBSP water to 3 TBS Sesame Kingdom Pomegranate Spread
Stir until creamy and drizzle over the stuffed peppers
Serve at room temperature