Butternut Squash and Chile Pan-Fry

Prep time: 30 minutes
Cooking time: 30 minutes
Yield: 10 servings
Serving Size 2/3 cup
Nutrition Facts: View Label
Make it a Meal: 
    • brown rice
    • sliced fruit
    • a glass of low-fat milk


    1 medium butternut squash, about 1 1/2 to 2 pounds
    1 pound
    fresh green poblano chilies (about 4 whole peppers), or 1 cup canned poblanos chopped
    1 1⁄2 tablespoons
    olive or vegetable oil
    1 medium onion, chopped
    1 teaspoon
    1⁄2 teaspoon
    chili powder
    1 cup
    grated cheese (try monterey jack)


    1. Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces.
    2. Prepare fresh chilies by roasting the peppers either by placing them over a stovetop gas flame or by roasting under an oven broiler, turning 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.
    3. Heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt, and chili powder. Cover and cook, stir occasionally, about 10-12 minutes. Stir in chopped 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.
    Last updated: 01/06/14

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


    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!

    Average: 5 (2 votes)

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