Stuffed Piquillo Peppers

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.


Step 1

Cut butternut squash in half, discard seeds and brush with olive oil 

Bake open-face at 425 degrees for 45 minutes

Step 2

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.

Step 3

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