Recipe Image Ingredients 1 medium butternut squash, about 1 1/2 to 2 pounds 1 1⁄2 tablespoons oil 1 medium onion, chopped (about 1 cup) 1 teaspoon salt 1⁄2 teaspoon chili powder 2 cans (4 ounce each) diced green chiles 1 cup grated cheese (try Monterey jack) Source Food Hero Serving Makes 7 cups. Time 60 minutes Directions Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes. In a large skillet, heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder. Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chiles and cook for about 3 minutes. Sprinkle with cheese and cover until the cheese melts, about 2 minutes. Serve hot. Refrigerate leftovers within 2 hours.Variations Use as a filling for tacos, burritos or wraps! Find More Recipes From https://eatfresh.org/recipe?search_api_recipe_views_fulltext=winter%20squash%20…
