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(s)

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!

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

  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!
Last updated: 10/15/16

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

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!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account