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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)
- 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.
Submitted by Weslyn Hoekstra, Tucson CSA