- 1 medium butternut squash, about 1 1/2 to 2 pounds
- 1 pound fresh green Poblano chilies (about 4 whole peppers) or 1 cup canned no-salt-added Poblanos chopped
- 1 1/2 tablespoons olive
- 1 medium onion, chopped
- 1 teaspoon potassium chloride salt substitute (optional)
- 1/2 teaspoon chili powder (no salt added)
- 1 cup grated reduced-fat, reduced-sodium cheese (try Monterey Jack)
1. Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces.
2. Prepare fresh chilies by roasting the peppers either by placing them over a stovetop gas flame or roasting under an oven broiler, turning them frequently until all sides are charred black, about 7-10 minutes. Place roasted peppers in a plastic bag, let rest and cool, about 15 minutes. Remove the stems and seeds and chop.
3. Heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt substitute, and chili powder. Cover and cook, stir occasionally about 10-12 minutes. Stir in chopped chilies and cook about 3 minutes.
4. Sprinkle with cheese and cover until cheese melts, about 2 minutes.
5. Serve hot. Refrigerate leftovers within 2-3 hours.
Tips:
This recipe is a good source of vitamin A, which keeps eyes and skin healthy.
