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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