FoodandWine.com to fit our needs
3-4 poblano peppers (3/4 pound)
1 large butternut squash (~2 pounds) peeled, halved, seeded and cubed
salt and pepper to taste
1/4 cup water
1 onion thinly sliced
6 campri tomatoes
2 cloves garlic
3/4 cup almond cream
2 TBS nutritional yeast
1 TBS gluten free flour (we used tapioca starch)
2 rice tortillas
8 oz daiya cheddar cheese
Directions: preheat oven to 400. Roast poblano peppers until charred. Transfer to a bowl and cover to steam for easy skin removal once cooled.
Roast the butternut squash for 25 minutes until tender.
Water saute the onion and garlic. Once soft add the poblano pepper slices and tomatoes. Cook for about 5 minutes. Remove from the heat. Stir in the almond cream nutritional yeast and gf flour, adding salt and pepper if desired to thicken.
Place a rice tortilla on the bottom of baking dish
Spoon half the poblano mixture on the tortilla. Top with half the butternut squash and half the cheese. Repeat the layering. Bake for 30 minutes. Allow to rest for ~10 minutes.