The Best Roasted Poblano Ever, with Basil Cashew Crema

D o you ever catch yourself in a rut?

You know, the kind where it seems like you’re doing the same thing over and over? Except it’s eating the same thing again and again?? How many times can a soul sustain a subway sandwich? (Trust me, I’ve tried every type of Subway bread, sauce & combo over many years). How many nights can you keep reliving the forgotten promise of your leftovers? Dude, where’s my food Mojo??

I contemplated my eating rut at the grocery store… until my eyes landed on green, glossy, gorgeous Poblanos. And sun kissed butternut squashes… (yes, food seduces me like that). I also spotted a bag of cashews, abandoned from a shopping cart, atop a bed of potatoes. And that’s when it hit me: bring it all in 1 dish! Food-spiration happened. I’m talking MOJO, people. I felt like the cooking rut red sea parted in the middle of the grocery store, it totally felt like this.

red sea

And just like that, this beauty was born.

roasted stuffed poblano

Oh, let’s count the ways in which this stuffed Poblano is amazing…. it’s got:

roasted garlic & butternut squash, pureed to make a glorious sauce 
crumbly, dense, pillowy soft potatoes  
cashew cream sauce infused with Basil

All together in a smoky, roasted Poblano pepper. Mmm good!

roasted stuffed poblano

roasted stuffed poblano

CAN YOU TELL HOW HAPPY I AM?? (I use all CAPS when this happy). This dish also happens to be vegetarian, vegan, dairy free, sugar free & gluten free!! It’s great for a pot luck, or if you’re hosting a party or even on those nights you want to Netflix & Chill. Can we say, in millenial speak, YAS QUEEN?

Bring your appetite, because this Roasted Poblano of palpable awesomeness is going to bring your Mojo back! If you make this recipe, we’d love to see it! Do share your pictures on Instagram, & stories of recipe-rut freedom with #findmymojyo.

Here’s to finding Mojo, no matter what rut you find yourself in  🙂

The Best Roasted Poblano Ever, with Basil Cashew Crema

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6 servings & freedom from cooking rut-dom. Can you really put a price on freedom?! #murica


  • 4 large Poblano peppers
  • One 2 lb. (12 oz.) bag of pre-cut butternut squash OR about 3/4 of a butternut squash, cubed
  • 2 cloves garlic
  • 1 Russet potato OR 3 small yellow/red potatoes
  • 1/2 onion, chopped
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • 1/4 tsp dried sage
  • 1/4 tsp Paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp All spice seasoning (I use Trader Joe's 21 Seasoning Salute)
  • Salt & pepper
  • 4 Tbsp Vegetable oil for cooking & roasting
    For Basil Cashew Crema - makes 2 cups
  • 2 cups cashews
  • 1¼ cup vegetable broth or water
  • 2 cloves garlic
  • 1 teaspoon salt
  • 7-9 fresh basil leaves


  1. Pre-heat the oven to 425 degrees F.
  2. On an oven safe pan, spread 1-2 tbsp of oil, add all dried spices, salt & pepper. Add the butternut squash & garlic; toss to coat. I like to leave the skin on the garlic during roasting, It gets awesomely gooey.
  3. Roast the butternut squash + garlic in the oven for 35-40 mins, till the squash is browned & soft. To save on time, I strongly recommend roasting the squash earlier, so you're ready to get cooking.
  4. Boil the Russet Potato for 15 minutes or so, till soft. Once the potato is cooked & cooled, peel & dice into cubes.
  5. Saute the cubed potatoes with onion for 5 minutes.
  6. Remove the roasted butternut squash from the oven, peel the roasted garlic. Place in a food processor and blend. Voila, you have roasted butternut squash sauce! Also great on pastas/soups.
  7. Prep the Poblano for stuffing; chop the head off the Poblano (omg sounds so violent for my vegetarian soul). If desired, you can also make a vertical slit in the Poblano for easy stuffing, like I have in my photos. Grease the Poblano skin with cooking oil for roasting.
  8. Stuff the Poblano as desired - add a thick layer of butternut squash sauce & then add the potatoes. Stuff the head of the poblano as well.
  9. Place the Poblanos on an oven safe dish, roast at 425 degrees for 25-30 minutes.
  10. The poblano is ready when you can see wrinkles & creases, the skin will get softer & it will look charboiled.
  11. Remove from the oven & top with cashew crema.
  12. A word of caution to not douse the Poblano in the crema; doing so, will overwhelm the flavor of the roasted Poblano.
    For Basil Cashew Crema:
  1. Set the cashews in a bowl, soak with water/broth for 2 hours.Drain and rinse thoroughly.
  2. Note: You don't want to soak the cashews overnight or longer than 2 hours - or you'll get blubber... watery, chunky grossness.
  3. In a food processor, blend the cashews with the water, garlic, basil and salt. Puree until super smooth. Add water to get desired consistency.
  4. Recipe makes 2 cups; lasts for 3-4 days in the fridge and freezes well. I use about 1/4 cup as topping on the Poblano.


Gluten-free, Vegetarian, Vegan, Sugar-free, Dairy-free




Also published on Medium.

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