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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 or 2 cans (4oz) diced green chiles - Jacque used the latter
- 2 Tblsp olive oil
- 1 cup chopped yellow onion
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1 cup grated Monterey Jack
Details
Servings 4
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
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 7-10 minutes. (Alternately, the peppers can be roasted under the 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 10-12 minutes. Stir in chiles and cook uncovered for 3 minutes. Spinkle 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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