Butternut Squash And Chile Pan Fry Recipe

• 1 med butternut squash - (abt 1 1/2 to 2 lbs)
• 1 lb fresh green Poblano chiles - (abt 4) (or possibly 1 c. canned Poblanos)
• 2 Tbsp. extra virgin olive oil
• 1 c. minced yellow onion
• 1 tsp salt
• 1/2 tsp chili pwdr
• 1 c. grated Monterey Jack

1. With a vegetable peeler, peel the squash, then cut in half, and remove the seeds.
2. Cut the squash into 1/4-inch pcs.
3. Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs till all sides are charred black, about 7 to 10 min.
4. (Alternately, the peppers can be roasted under a broiler, or possibly on top of a gas or possibly charcoal grill.)
5. Place the blackened peppers in a plastic or possibly paper bag, and let rest till cold sufficient to handle, about 15 min.
6. Remove the stems and seeds, and chop.
7. Heat the oil in a large skillet or possibly saute/fry pan over medium-high heat.
8. Add in the onions and cook, stirring, for 3 min.
9. Add in the squash, salt, and chili pwdr, and stir well.
10. Cover and cook till the squash is almost tender, stirring occasionally, about 10 to 12 min.
11. Stir in chiles and cook, uncovered, for 3 min.
12. Sprinkle the cheese over the vegetables and cover.
13. Lower the heat to medium-low and cook till the cheese is melted, about 2 min.
14. Serve warm out of the pan.
15. This recipe yields 4 to 6 servings.

chiles, extra virgin olive oil, yellow onion, salt, chili pwdr, grated monterey

Taken from cookeatshare.com/recipes/butternut-squash-and-chile-pan-fry-96194 (may not work)