Oregon State University OREGON STATE UNIVERSITY

Butternut Squash and Chile Pan-Fry

Photo of Butternut Squash and Chile Pan-Fry
Prep time: 30 minutes
Cooking time: 30 minutes
Makes: 7 cups
Nutrition Facts: View Label(s)
NotesVideo

Recipe Notes

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Ingredients

1
medium butternut squash, about 1 1/2 to 2 pounds
1 1⁄2 Tablespoons
oil
1
medium onion, chopped (about 1 cup)
1 teaspoon
salt
1⁄2 teaspoon
chili powder
2 cans
(4 ounce each) diced green chilies (see notes section)
1 cup
grated cheese (try Monterey jack)

Directions

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Notes

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Last updated: 02/22/18

6 Comments for "Butternut Squash and Chile Pan-Fry"

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!

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