- 1 medium butternut squash, about 1 1/2 to 2 pounds
- 1 1⁄2 tablespoons olive or vegetable 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)
Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.
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.
Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chilies and cook about 3 minutes.
Sprinkle with cheese and cover until cheese melts, about 2 minutes.
Serve hot. Refrigerate leftovers within 2 hours.
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!