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Butternut Squash and Chile Pan-Fry

This recipe, which is low in fat and calories, is a good source of Vitamin A and Vitamin C. To make this recipe a meal, try serving it with brown rice, sliced fruit and a glass of low-fat milk.

Butternut Squash And Chile Pan-Fry

  • 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.

FYI: This recipe makes 10 servings; each contains 80 calories and 3 grams of fat.