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This Butternut Squash & chile pan-fry recipe is great for a side dish or main course and taste awesome!


  • 1 medium butternut squash, about 1 1/2 to 2 pounds
  • 1 1⁄2 Tablespoons oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 teaspoon salt
  • 1⁄2 teaspoon chili powder
  • 2 cans (4 ounce each) diced green chilies (see notes section)
  • 1 cup grated cheese (try Monterey jack)

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  1. Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.
  2. In a large skillet, heat oil over medium heat (300 degrees in an electric skillet). Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder.
  3. Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chilies and cook about 3 minutes.
  4. Sprinkle with cheese and cover until cheese melts, about 2 minutes
  5. Serve hot. Refrigerate leftovers within 2 hours