These peppers were a huge success. Subbing a little canned pineapple juice for the concentrate is all I did differently, as that is what I had on hand. I didn't have any problems with the breading falling off, as one commenter mentioned below. That might be attributed to the oil in the pan not being hot enough before adding the peppers. An easy way to tell if it's hot enough is to flick a droplet of water onto the pan and see if it sizzles.
I will definitely make this again and experiment a little by adding some chopped chipotle peppers into the butternut squash puree along with some lime juice.