1 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 chopped
1 1/2 tablespoons olive or vegetable oil
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon chili powder
1 cup grated cheese (try Monterey jack)
1. Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces.
2. Prepare fresh chilies by roasting the peppers either by placing them over a stovetop gas ﬂame or by roasting under an oven broiler, turning them frequently until all sides are charred black, about 7-10 minutes. Remove the stems and seeds and chop.
3. Heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt, and chili powder. Cover and cook, stir occasionally, about 10-12 minutes. Stir in chopped chilies and cook about 3 minutes.
4. Sprinkle with cheese and cover until cheese melts, about 2 minutes.
5. Serve hot. Refrigerate leftovers within 2-3 hours.
Yield: 10 servings
Per serving: 2/3 cup
Total Carbohydrate 11g