Butternut Squash Chilies En Nogada

Char the peppers over a flame or under the broiler watching to be careful not to charr too much as the flesh of the peppers will become too soft to work with properly. When charred seal in a plastic bag or Tupperware type container and let sweat for 15 minutes. Rinse away the charred skins under running cool water.
Make a slit in the side and clean out the seeds and rib membrane. Pat dry.
Cook the currents in a small saucepan in the reduced vermouth until most of the liquid is absorbed but still some liquid to add flavor into the dish.
First saute the Butternut squash in Olive Oil until it seers on the outside slightly and then add the onion and cook for a minute or so and then add the garlic. Add the Currents.
As the Onion begins to get translucent add the Ground Lamb and stir to combine. Sprinkle in the Ancho and Salt. When the meat is close to done add the Reduced Sweet Vermouth and cook it down for a few minutes. There should not be much liquid.
Depending on the amount of fat in the pan you may want to drain in a sieve to eliminate as much fat as possible.
Fill the peppers and warm up in the oven, covered so they don't dry out.
Top with the Goat Cheese Sauce and sprinkle some extra chunks of goat cheese.
Garnish with Pomegranate.