Butternut Squash And Chile Pan-Fry

Recipe Ingredients

1 cup	198g / 7oz	Butternut squash - (abt 1 1/2 to 2 lbs) (medium)
1 lb	454g / 16oz	Fresh green Poblano chiles - (abt 4)
		= (or 1 cup canned Poblanos)
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped yellow onion
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Chili powder
1 cup	237ml	Grated Monterey Jack

Recipe Instructions

With a vegetable peeler, peel the squash, then cut in half, and remove the seeds. Cut the squash into 1/4-inch pieces.

Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Remove the stems and seeds, and chop.

Heat the oil in a large skillet or saute pan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the squash, salt, and chili powder, and stir well. Cover and cook until the squash is almost tender, stirring occasionally, about 10 to 12 minutes.

Stir in chiles and cook, uncovered, for 3 minutes. Sprinkle the cheese over the vegetables and cover. Lower the heat to medium-low and cook until the cheese is melted, about 2 minutes.

Serve hot out of the pan.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E06) - from the TV FOOD - NETWORK

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