- One 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
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 cup grated Monterey Jack cheese
- Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs until all sides are charred black, about 7 – 10 minutes.
- With a vegetable peeler, peel the squash, then cut in half and remove the seeds. Cut the squash into 1/4-inch pieces.
- Heat the oil in a large skillet or sauté 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 – 12 minutes.
- Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Stir in chilies 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.
Stewed Butternut Squash With Apples And Smoked Bacon
Baked Butternut Squash With Italian Sausage Stuffing
Air Fried Zucchini, Yellow Squash, and Carrots
Air Fried Squash with Goat Cheese and Herbed Salsa
Butternut Squash Gnocchi With Balsamic Brown Butter
Candied Butternut Squash
Butternut Squash Spaetzle
Smoked Sausage, Butternut Squash And Wild Rice Soup
Butternut Squash And Hvc Chocolate Bars
Pork Wellington With Onion Applesauce And Candied Butternut Squash