Skip to main content

Butternut Squash and Chile Pan-Fry

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.
Photo of Butternut Squash and Chile Pan-Fry
Prep time: 30 minutes
Cook time: 30 minutes
Makes: 7 Cups
Nutrition Facts: View label

Ingredients

1 medium butternut squash, about 1 1/2 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

  1. Wash hands with soap and water.
  2. Peel squash, cut in half lengthwise and remove seeds. Cut the squash into ½-inch cubes.
  3. 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.
  4. Cover and cook, stirring every few minutes, for 10 to 12 minutes. Stir in chiles and cook about 3 minutes.
  5. Sprinkle with cheese and cover until cheese melts, about 2 minutes. Serve hot.
  6. 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! 

Comments

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!

You might also like...

Recipes A to Z (without photos)

Squash Blossom Quesadilla
Plate of corn tortillas folded over cheese and squash blossom filling with salsa.

Squash Blossom Quesadilla

Tortillas filled with tender sauteed squash blossoms and creamy cheese. Customize by adding salsa, peppers, cilantro, or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
No-Yeast Pizza Crust
Recipe Image

No-Yeast Pizza Crust

A quick and easy way to make homemade pizza without yeast. Great idea for your next family dinner!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 12-inch crust
Sweet Potato and Orange Muffins
Pulled-apart fluffy and moist sweet potato muffins.

Sweet Potato and Orange Muffins

A warm and comforting combination of whole wheat, sweet potatoes, warm spices, and tangy orange make these muffins perfect for breakfast or a snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
12 muffins
Green and Orange Chicken Salad
Large bowl of mandarin orange and chicken salad.

Green and Orange Chicken Salad

A bright and flavorful salad with a toasty soy dressing.
Prepare:
20 minutes
Makes:
12 cups
Skillet Granola
Bowl of rolled oats and raisins served with milk and strawberries.

Skillet Granola

This simple granola recipe combines whole grain oats, sweet raisins, crunchy seeds, and a touch of sweet honey.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 cups
Stovetop Tuna Casserole
Bowl of egg noodles with peas and tuna mixed in.

Stovetop Tuna Casserole

Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups