Butternut Squash, Chiles and Potatoes

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

Ingredients

• 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

Directions

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.

Submitted by Weslyn Hoekstra, Tucson CSA