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Butternut Squash and Chile Pan-Fry

Notes

Recipe Notes

  • Prepare fresh chilies by roasting 1 pound fresh green poblano chilies (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 7-10 minutes. Allow peppers to cool, about 15 minutes. Remove the stems and seeds and chop.
  • Like more spicy flavor? Use more or hotter chilies.

  • Use as a filling for tacos, burritos or wraps!
Video

Ingredients

1 medium butternut squash, about 1 1/2 to 2 pounds
1 ½ tablespoons oil
1 medium onion, chopped (about 1 cup)
1 teaspoon salt
½ teaspoon chili powder
2 cans (4 ounce each) diced green chilies (see notes section)
1 cup grated cheese (try Monterey jack)

Instructions

  1. Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.
  2. In a large skillet, heat oil over medium heat (300 degrees in an electric skillet). Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder.
  3. Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chilies and cook about 3 minutes.
  4. Sprinkle with cheese and cover until cheese melts, about 2 minutes.
  5. Serve hot. Refrigerate leftovers within 2 hours.

Notes

  • Prepare fresh chilies by roasting 1 pound fresh green poblano chilies (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 7-10 minutes. Allow peppers to cool, about 15 minutes. Remove the stems and seeds and chop.
  • Like more spicy flavor? Use more or hotter chilies.

  • Use as a filling for tacos, burritos or wraps!
Photo of Butternut Squash and Chile Pan-Fry
Prep time: 30 minutes
Cook time: 30 minutes
Makes: 7 Cups
Nutrition Facts: View Label

Comment

Nice spicy touch!

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.

Made this because I had poblano peppers to use up. My husband, who doesn't always like squash, loved it!

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.

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. 

This recipe will be repeated in our house.  I made it without the cheese and added 1 tsp. cinnamon--so delicious!

This recipe is so great tasting.  We really enjoyed it and added the leftovers to some chili for a great flavor addition.