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Butternut Squash and Chile Pan-Fry

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


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 chilies (see Notes)
1 cup grated cheese (try Monterey jack)


  1. Wash hands with soap and water.
  2. Peel squash, cut in half lengthwise and remove seeds. Cut the squash into 1/2 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.


  • Prepare fresh chiles by roasting 1 pound fresh green poblano chiles (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 and chop.
  • Like more flavor? Use more or hotter chiles.

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


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.  

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