Ingredients
- 1 medium butternut squash, about 1 1/2 to 2 pounds
- 1 pound fresh green Poblano chiles (about 4 whole peppers), or 1 cup canned Poblanos
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 cup grated Monterey Jack
Directions
With a vegetable peeler, peel the squash, then cut in half, and remove the seeds. Cut the squash into 1/4-inch pieces.
Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Remove the stems and seeds, and chop.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the squash, salt, and chili powder, and stir well. Cover and cook until the squash is almost tender, stirring occasionally, about 10 to 12 minutes. Stir in chiles and cook, uncovered, for 3 minutes. Sprinkle the cheese over the vegetables and cover. Lower the heat to medium-low and cook until the cheese is melted, about 2 minutes.
Serve hot out of the pan.
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By b-delicious
Phoenix, AZ
on April 16, 2012
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I have made this dish an annual tradition for Thanksgiving dinner for the past 4 or 5 years and it is always a winner. Those who already like butternut squash love this dish, and those who weren't big fans before become fans. I can only seem to find pasilla chiles here in Phoenix, but after some research I have found that poblanos are often sold under the name pasilla in Northern Mexico, so the pasillas I have been using all of these years may be poblanos. Although these are mild chiles, fair warning, occasionally, these chiles turn out to be pretty hot.
By Cooking Machine
Roswell - UFO c...
on February 16, 2010
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I have never cooked butternut squash but see so much about it so I thouhgt I'd give this recipe a try. My husband and I both enjoyed it but thought it could use a little more heat. I don't know if being from New Mexico has anything to do with it, but I think next time I'll try green chiles instead of the poblano and probably increase the chili powder or use chipotle chile powder. Also, you have to saute it about 5-7 minutes longer than the recipe states unless you like your squash really al dente.
By handjlemke_12469863
Minnetrista, 63
on December 22, 2009
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This recipe is easy and very tasty. I added a bit of cumin and used canned green chilis. It did take a bit longer to saute then recipe indicated but well worth the wait.
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