Vegetarian

Butternut Squash and Chile Pan-Fry takes 30 minutes to prepare.

Butternut Squash and Chile Pan-Fry takes 30 minutes to cook.

Butternut Squash and Chile Pan-Fry makes 2 servings.

The ingredients for Butternut Squash and Chile Pan-Fry are:

2 c. cubes Butternut Squash
2 Poblano Pepper
1 T. Olive Oil
1/2 c. chopped Onion
1/2 t. Salt
1/4 t. Chili powder

Here is how you make Butternut Squash and Chile Pan-Fry:

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.Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/butternut-squash-and-chile-pan-fry-recipe.html?oc=linkbackServing Size: Makes 2 servings.Number of Servings: 2Recipe submitted by SparkPeople user AKYOGALOVER.

The nutritional information for Butternut Squash and Chile Pan-Fry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 175.6

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 604.0 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 7.5 g
• Protein: 3.0 g