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.