I started out by reading about Kashmiri Masala spice blend and I thought it might taste good on butternut squash…..Then I started reading more about Kashmiri cuisine and got a bunch of ideas that are NOT authentic to Kashmiri cuisine but I thought that this combination taste good anyway and it does. Servings will differ ….I got seven stuffed peppers out of this that made seven servings for me. Some were small and some were bigger depending on the pepper.

Ingredients for around 6 servings

1 small butternut squash – peeled – seeds, stem, end button, and membranes removed and sliced very thin on a mandolin

2-3 Tablespoons Kashmiri Masala Seasoning – Add to taste – I used Archana’s Kitchen’s recipe for Kashmiri Masala. I thought the whole recipe 2-3 Tablespoons was perfect for one butternut squash.

1 lb Anaheim chili peppers (or any peppers that you like but timing might differ)

1 cup white vinegar

4 oz walnuts – lightly crushed

4 oz Pomegranate seeds (reserve 1-2 Tablespoons to finish)

1 teaspoon cumin seed

4 Tablespoons canola oil (1/2 goes in squash mixture the rest gets drizzled on pan and squash)

sea salt to taste

1 cup shredded unsweetened coconut flakes

1/2 cup cilantro leaves and tender stems (packed tight)

1 Tablespoon dried mint (fresh mint is better but I didn’t have any..about two Tablespoons)

2 jalapeno peppers – fine chopped

4 garlic cloves – fine chopped

1/2 teaspoon ginger powder

1/2 teaspoon ground cumin

1 lemon – just the fresh squeezed juice

1/2-3/4 cup water – to make chutney to desired consistency

1 Tablespoon (heaping) yogurt

1 Tablespoon (heaping) white miso

1 Tablespoon (heaping) mayonnaise

Directions

Cut peppers by making a slit across the stem area and down the middle and remove seeds and core. Once all the peppers are done put them in a ziplock bag with the vinegar and let them marinate at least 30 minutes.

Set oven to 400 degrees F.

In a large bowl combine the butternut squash, walnuts, pomegranate (reserve a heaping tablespoon for finishing) cumin seeds and two tablespoons of canola oil. Mix well.

Get a baking sheet ready and drizzle it lightly with canola oil.

Shake off the peppers and stuff them full as much as you can. Put them on the baking sheet and drizzle lightly with oil.

Place in the middle rack of the oven till cooked threw and a little browned. Timing will differ but mine took around 25 minutes.

Make the Green coconut chutney.

Blend together the coconut, cilantro, mint, jalapeño, garlic, ginger, cumin, lemon juice and water to desired consistency. Add sea salt to taste. Put to the side.

Make the yogurt-miso-mayo. Just combine equal amounts of yogurt, miso and mayo. You don’t need much…just a little drizzle.

Finish with remaining pomegranate, Serve with chutney and drizzle with yogurt-miso-mayo.

ENJOY!

A SPECIAL THANKS to Archana’s Kitchen for your amazing Kashmiri Masala Recipe so I could come up with mine.