This simple and tasty recipe using butternut squash will be a hit with everyone. Enjoy as a side or a filling for quesadillas, tacos, enchiladas or tamales.
Butternut Squash and Chile Pan-Fry
Ingredients
1 medium butternut squash, about 1 ½ to 2 pounds
1 ½ Tablespoons vegetable oil
1 cup chopped onion
1 teaspoon salt
½ teaspoon chili powder
1 can (8 ounces) diced green chiles (see Notes)
1 cup grated cheese (try Monterey Jack)
Directions
- Wash hands with soap and water.
- Peel squash, cut in half lengthwise and remove seeds. Cut the squash into ½-inch cubes.
- In a large skillet, heat oil over medium heat (300 degrees F in an electric skillet). Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder.
- Cover and cook, stirring every few minutes, for 10 to 12 minutes. Stir in chiles and cook about 3 minutes.
- Sprinkle with cheese and cover until cheese melts, about 2 minutes. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- Make your own green chiles by roasting 1 pound fresh poblano peppers (about 4 whole peppers) either by placing them over a stovetop gas flame or by roasting under an oven broiler. Turn them frequently until all sides are charred black, about 7 to10 minutes. Allow peppers to cool, about 15 minutes. Remove the stems, skins and seeds, then cut into pieces.
- Like more flavor? Use more or hotter peppers.
- Use as a filling for tacos, burritos or wraps!
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Comments
I love this Butternut Squash Pan Fry recipe, especially with using sesame oil and fresh, diced jalapeno peppers in place of the chilis. I have made this for potluck gatherings and was asked, "What is the delicious sauce part of the recipe?" The flavor really comes together perfectly!
We prepared this (without cheese) for a discerning set of Hispanic families (with resources and food kit to prepare the recipe) with very good reception. All who tried it (except one small child : ) really liked it! Our suggestions for future options in flavoring include other savory herbs, such as fresh or dried sage, rosemary or thyme, or dried chili flakes, pepitos for protein, and experimenting with other cheeses, if desired.
This recipe is so great tasting. We really enjoyed it and added the leftovers to some chili for a great flavor addition.
This recipe will be repeated in our house. I made it without the cheese and added 1 tsp. cinnamon--so delicious!
I made this for a food tasting and pretty much everyone who tried it really liked it. Many were surprised how good it was. One lady even said it would be a great tamale filling which I thought was a great idea. It would also be good as an enchilada filling. It was a huge success.
We made this with delicata squash and a variety of peppers from my neighbor's garden. I threw half a tiny jalapeno in, and it was spicy! However, the sweetness of the squash made it so delicious. I skipped the cheese due to a dairy allergy and it was great without it. Love this recipe! We had it with steak and grits with goat cheese for a complete meal.
Made this because I had poblano peppers to use up. My husband, who doesn't always like squash, loved it!
Really, really good a surprise to loads of people how much they liked this. I used jack cheese. I tried it with home grown and roasted poblano peppers and the canned whole and canned diced green chile's. All were equally good, so I recommed buying the diced because it is so much easier. I think the addition of a little more salt and a pinch of Red Pepper flakes makes it better.
Nice spicy touch!