- 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.