Butternut Squash and Chile Pan-Fry Recipe courtesy Emeril Lagasse, 2001 
Show:  Emeril Live 
Episode:  Native American  

Recipe Summary
Prep Time: 30 minutes 
Cook Time: 30 minutes 
Yield: 4 to 6 servings 

1 medium butternut squash, about 1 1/2 to 2 pounds 
1 pound fresh green Poblano chiles (about 4 whole peppers)
  or 1 cup canned Poblanos 
2 tablespoons olive oil 
1 cup chopped yellow onion 
1 teaspoon salt 
1/2 teaspoon chili powder 
1 cup grated Monterey Jack

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. Sprinkle the cheese over the vegetables and cover. 
Lower the heat to medium-low and cook until the cheese is melted, about 2 
minutes. 

Serve hot out of the pan.  Fry bread is preferred with this dish.


Other Recipes from this Episode
 Homemade Beef Jerky 
 Rabbit with Peanut Sauce 
 Kicked Up Corn Maque Choux 
 Navajo Fry Bread