Butternut Squash, Chiles and Potatoes

October 23, 2008

Butternut Squash, Chiles and Potatoes

Weslyn Hoekstra, Tucson CSA

Here is a recipe using unroasted green chiles that we enjoy at our house.
(Roasted chiles will work just as well, though).

2 tablespoons oil
1 butternut squash, peeled and cut in chunks
1 clove garlic, crushed
5 potatoes, peeled and cut in eight pieces
½ onion, diced
2 green chiles, diced
1 cup water
Salt and pepper to taste

Heat the oil in a large pan. Add the garlic and squash and cook
until lightly browned. Add the remaining ingredients and cook
until the potatoes are done.

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