Poblano Squash

The directions for this one are fuzzy. It isn't from a recipe; it is just thrown together.

Roast 3 poblanos. I use the broiler. Wash them then stick them under the broiler, just inches away. Blacken and turn, blacken and turn, until they are charred all over. Then set them aside. Once they cool, peel the charred skin layer, core, seed, and chop. You are going to use just the nice fleshy part.

Bake two acorn squash. Cut them in half, core them, then put them cut side down in a baking dish on top of some butter or oil and salt.

Once the squash is very tender, scoop them out, add the chopped poblano and crumbled white Mexican cheese. Mix, leaving the squash as chunky or as blended as you see fit. That's it.