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I made this last night as a made up sort of thing and it came out well. I wanted to make chile rellenos (stuffed poblano chiles fried in an egg batter) and I didn't want cheese so I thought I'd use some leftover squash. But the chiles had sat in the fridge too long and I had to cut out a few bits so no stuffing for them. So this is what I made instead.
3 good sized poblano chiles (these are mild to medium heat green peppers),
1 package steak strips (Lightlife) (optional and would have probably been better without it but I wanted the protein)
2 cups mashed winter squash (I used an orange one with red skin)
About 1/2 cup soy flour (whole soy, not isolate)
Salt and pepper
Beat eggs in bowl
Mix soy flour on plate with salt and pepper
Slice chiles and coat in egg then roll in flour
Fry chiles until batter is brown
Add steak strips or other desired protein, mix
Add leftover flour to leftover egg and mix well, add extra egg or flour (and salt and pepper) as desired to make a thin sauce
Mix flour and egg sauce with the squash Spread chile and steak mixture on bottom of a cast iron skillet or a cassole dish (I used a 10.25" skillet)
Spread squash mixture on top Cover skillet/pan and bake in 350F oven until heated through and top is set
I cooked it for about an hour then turned off the heat and left the pan in the oven with the lid off to make the top dryer
This came out great and actually was reasonably solid, like a pie.
For years I've wanted a shepherd's pie but without the potatoes. This one actually worked! It had the right consistancy but with a more interesting flavor and color.
(posted to LCVeg Nov 23, 2005)