Winter Squash and Ricotta Mousse with Golden Raisins, Honey, Lentil, and Cinnamon Brittle Topped with Candied Anaheim Pepper and Turkey Toothpicks

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Winter squash
Fresh ricotta
Golden raisins, chopped
Brown lentils, cooked
Cinnamon, ground
Anaheim peppers
Turkey, cut into really thin strips


Cut the winter squash into pieces and steam until soft. Leave to cool down.

Run squash in a mixer together with the ricotta (60/40-winter squash/ricotta) until creamy and smooth.

Add the raisins, stir well and then put the mousse in the fridge to get cold.

Meanwhile you toast the lentils covered in cinnamon in the oven.

Make a brittle with honey and a little butter, let it simmer until medium brown, add the lentils and then our the mix on a greased surface. When cool, crush it into small pieces.

Simmer the Anaheim peppers cut in two length wise in sugar and a little water for about 10-15 minutes.

Sauté the turkey strips in olive oil until brown and stiff.

Serve the mousse with brittle sprinkled over it and top with a candied Anaheim pepper. Crown it with a turkey toothpick!