SQUASHED & PEPPER SPRAYED...

What's one to do when trying to outsmart the first frost and need to pick all the peppers and squash?

Well, when you have a lot, you start processing. I broiled all the poblanos and half of the peppers, cutting the remaining peppers up and freezing almost everything. 
(I need to mention I lose one of my fridge vegetable bins to Natureman's pickle bucket.)

2017 squash crop

The squash stay in the garage.
I know, a heck of a lot of squash.
Natureman still thinks he's growing for a family instead of 2 people and as he says he's ready for crop failure. No kidding. So don't be shy if you'd like some!

I never even had half of the vegetables we grow here as a kid so I head to my laptop recipe file on vegetables when it's dinner planning time.

The following recipe's a new one that received two thumbs up in the End of the Rainbow Valley last week and will definitely reappear for other fall dinners. It received a wow factor both in appearance and yummy taste with a mixture of mildly hot, yet sweet.

*Asterisks mean my substitution/variation , we're very flexible... 

Ingredients:
2 poblano peppers
1 lg red bell pepper
3/4 c thinly sliced yellow onion
2 T olive oil
1 3/4 lbs kabocha pumpkin /Kuri squash* seeded, peeled and cut  into 1/3-in. thick wedges
2 lg Yukon Gold potatoes (about 1 1/4 lb.), peeled & thinly sliced
2 garlic cloves, minced
2 T all-purpose flour
2 t dried oregano /Cuban oregano*
1 t ground cumin
1/2 t salt
1/4 t ground red pepper
Cooking spray
1 (12-oz.) can evaporated low-fat milk
2 oz queso fresco/ goat cheese*, crumbled 

STEP 1 
Preheat broiler.

STEP 2 
(* Pre done and frozen so I thawed on paper towels patted dry.)

Line baking sheet with 2 sheets of foil topping with poblano and  green peppers.
 Place on top oven rack, turning at 6 min and broiling another 6  min. until blackened.
 Loosely wrap broiled peppers in foil and allow to cool.
Work on foil to seed and de-skin peppers.
 Transfer peppers to cutting board to cut into 1/2 strips.

STEP 3

Preheat oven to 400.

STEP 4

In large bowl combine onion, oil, pumpkin, potato, and garlic.
Sprinkle with flour.
Add oregano, cumin, salt and pepper and toss.
Place 1/3 of mixture in 9X13 baking dish and spray with olive* cooking spray.
Sprinkle with 1/3 pepper strips.
Repeat process twice with squash mixture, peppers and spray.
Pour milk over vegetables.
 Coat top layer with cooking spray. 
Cover with foil
Bake at 400°F for 45 min. 
Uncover and sprinkle with cheese. 
Bake additional 10 min/until potatoes, pumpkin/squash're tender. 

Feast your eyes upon the finished product.

Pumpkin Poblano Casserole/ Squash* Poblano Casserole