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
- 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.)
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and cumin and saute until fragrant, about a minute.
- 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.