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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chipotle Butternut Squash

[heart_this] · Mar 11, 2011 · 21 Comments

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

Cook Time: 30 minutes Total Time: 30 minutes Servings: 4
ingredients
  • 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.)
directions
  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.
Use in:
Chipotle Butternut Squash and Black Bean Burrito Bowl

Similar Recipes:
Thai Style Coconut Butternut Squash
Harissa Roasted Squash
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Roasted Squash with Gorgonzola and Maple Syrup

Food, Gluten-free, Mexican, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. curbside.yogini says

    March 12, 2011 at 1:31 am

    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?

    Thanks!

    Reply
  2. themustardseed says

    March 12, 2011 at 2:04 am

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

    Reply
  3. Recipes We Love says

    March 12, 2011 at 2:16 am

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

    Reply
  4. Lemang says

    March 12, 2011 at 2:30 am

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

    Reply
  5. Pam says

    March 12, 2011 at 3:29 am

    Kevin – this sounds wonderful!!

    Reply
  6. trashmaster46 says

    March 12, 2011 at 6:48 am

    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.

    Reply
  7. Joanne says

    March 12, 2011 at 12:31 pm

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

    Reply
  8. Anonymous says

    March 12, 2011 at 12:47 pm

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

    Reply
  9. The Food Hound says

    March 12, 2011 at 2:34 pm

    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!

    Reply
  10. Rosetta says

    March 12, 2011 at 2:49 pm

    E' una ricetta molto interessante
    Ciao

    Reply
  11. homegrown countrygirl says

    March 12, 2011 at 4:34 pm

    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!

    Reply
  12. Nicole says

    March 12, 2011 at 6:06 pm

    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.

    Reply
  13. PuzzlingChristian says

    March 13, 2011 at 1:23 pm

    yummy

    Reply
  14. Kevin says

    March 14, 2011 at 12:24 pm

    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.

    Reply
  15. Anonymous says

    April 8, 2011 at 12:59 am

    Do you roast the butternut squash first?

    Reply
  16. Kevin says

    April 8, 2011 at 4:04 pm

    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.

    Reply
  17. Anonymous says

    August 11, 2011 at 10:28 pm

    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.

    Reply
  18. Sara Jahan says

    September 25, 2011 at 1:33 am

    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!

    http://www.lesimplethings.blogspot.com

    Reply
  19. Erin says

    November 17, 2011 at 6:43 pm

    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.

    Reply
  20. Anonymous says

    February 24, 2012 at 6:09 am

    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

    Reply
  21. Carrie says

    March 13, 2012 at 3:53 pm

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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