Butternut Squash and Chile Pan-Fry - Tilted Forum Project Discussion Community

Taja · 10-30-2003, 07:57 PM

A little time consuming, but REALLY good!!!!!

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

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.

10-30-2003, 07:57 PM	#1 (permalink)
Taja Bent Moderator Emeritus Location: Scaling Half Dome	Butternut Squash and Chile Pan-Fry A little time consuming, but REALLY good!!!!! 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 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. __________________ I fear neither death nor pain. What do you fear milady? A cage.