Chipotle Butternut Squash

Chipotle Butternut Squash

Every time that I opened my fridge over the last few day I was greeted by the lonely face of a half a butternut squash that just seemed to cry; Why won't you finish me? Eventually I had had enough and it was time to do something about it! Luckily that night I was having a Texmex themed meal that needed a side dish and I knew just how I could work the butternut squash in. I was thinking that the sweet butternut squash would go well tossed with some spicy and smoky chipotles in adobo sauce. I had also recently been remembering a dish where cubed potatoes are fried along with onions until the potatoes are crispy and the onions are caramelized and I figured that that would also work well for this dish. I kept the recipe pretty simple, though I did add some cumin for flavour and some tomato sauce to help balance out the chipotles. The chipotle butternut squash was definitely a success and the combination of sweet and spicy with the hints of smoke was wonderful. The butternut squash certainly did not get all crispy like the potatoes in the other dish but I particularly liked how some of the sides of the butternut squash started to caramelize. I will definitely be making this again!

Note: This recipe would also work well with sweet potatoes.

Chipotle Butternut Squash

Chipotle Butternut Squash

Servings: 4
  • 1 tablespoon oil
  • 1 small onion (sliced)
  • 1 clove garlic (chopped)
  • 1/2 teaspoon cumin (toasted and ground)
  • 1 chipotle in adobo (chopped)
  • 2 teaspoons adobo sauce
  • 2 tablespoons sauce/ketchup
  • 4 cups butternut squash (peeled, seeded and cut into bite sized pieces.)
  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and cumin and saute until fragrant, about a minute.
  4. Add the chipotle, adobo sauce, tomato sauce and butternut squash, toss everything to coat, cover and cook until tender, about 10-15 minutes, stirring things up every few minutes.


curbside.yogini said...

Hi Kevin!

I've been a long time reader and enjoy your blog lots. Your recipes are easily customized to my vegetarian diet and it's given me lots of ideas. The fact you're also a local is great too!

Where in Toronto do you get your ingredients for Mexican food? I've been looking for chipotle chilis in adobo sauce forever and haven't been able to find them! I live on the Danforth but I have a metropass and am not afraid to use it! Help a sister out?


themustardseed said...

I love your recipes and photographs. They look flavorful and spicy and very innovative too. Great job!

Recipes We Love said...

we have linked you to our little recipe blog. LOVE your blog

Lemang said...

I just discovered your food blog and I love it. Keep the great work.

Pam said...

Kevin - this sounds wonderful!!

trashmaster46 said...

I'm going to have to pass this one on to my husband - he's a butternut and a chipotle fan. I can't wait to see what he thinks of them together.

Joanne said...

This is quite fortuitous since I have a can of chipotles in my fridge that are begging to be eaten! Looks delicious.

Anonymous said...

Butternut squash is so tasty. I love finding different ways to make it! This looks awesome. Thanks!

The Food Hound said...

This is awesome! I just looked at a bag of chopped up butternut and was wondering "what shall I do with that?" Now I know! Looks awesome- love chipotle!

Rosetta said...

E' una ricetta molto interessante

homegrown countrygirl said...

What a simple and flavorful dish this is, thank you for sharing it! I looked at your butternut lasagna, too... beautiful! A work of art!

Nicole said...

Wow, I want to make everything you post!
I made your Thai Chicken Pizza for dinner last night and it turned out perfectly. Thanks for the great recipes.

PuzzlingChristian said...


Kevin said...

curbside.yogini: The Kensington market has a few great sources of Mexican ingredients. You can also get the chipotle chiles in adobe sauce at the St Lawrence Market. A few of the fish stores on the main level have them right beside the cash registers and there is an import food store and a bulk food store in the basement that have them.

Anonymous said...

Do you roast the butternut squash first?

Kevin said...

Anonymous: Tossing some butternut squash in chipotle and adobe sauce along with a little oil and roasting it is always good but sometimes I want something a little moister so I cook it in a pan with with a a bit more sauce like this.

Anonymous said...

I FINALLY got around to making this after having it book marked forever and MAN am I mad I didn't make it sooner! What an outstanding recipe. I added just a tiny touch of salt at the very end along with a very little bit of cinnamon and served it with chipotle coffee pork chops.

Sara Jahan said...

Hi Kevin!
I just made this recipe and it was DELICIOUS! I made it with some orzo pasta and sage. It's featured on my blog if you're curious;) Thanks so much for this recipe.. I'm obsessed with your food!

Erin said...

I made this last night for dinner (and had it again today for lunch) and it was delicious! It had just the right amount of heat. I can't seem to get my hands on enough butternut squash recipes, so I hope you keep em coming.

Anonymous said...

Hi Kevin,

hello from Dubai and thanks for your great page!
There are so many vegetarian recipes in here, gives me a lot of ideas.

Thanks, Beatriz

Carrie said...

I tried this out using sweet potatoes instead of butternut squash and adding smoked sausage, and I really enjoyed it! Thanks!

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