Green Chili Recipe of the Week -12/7/09 - Anita's Simple Spaghetti Squash/title> <meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1"> <title>Green Chile Recipe of the Week - 1/24/10

I've already made this recipe several times.
It's easy and really good. I've made it twice
with kabocha squash (a very sweet, flavorful
pumpkin) and once with acorn squash. The
kabocha was definitely my favorite.

It also works well with variations: nutmeg,
allspice, or cumin instead of cinnamon, more or
less chiles, etc.

If your squash is hard to peel, just cut it in
half, scoop the seeds out, and steam it. When
it's soft, scoop the meat out and chop it into chunks.
Then sautee the onion in the butter, then add the
rest of the ingredients.

I think this works fine with any chiles. You
may want to increase the amount of chiles
if you are using mild ones.

Winter Squash with Green Chiles

Ingredients:

4 cups peeled and chopped winter squash
2 cups coarsely chopped onion
1/3 cup water
3 tbsp butter
1/3 cup brown sugar, packed
1/4 cup diced medium hot or hot green chiles
(or to taste)
1 tbsp balsamic vinegar
1/4 tsp cinnamon
1/2 tsp salt

Preparation:

1. Place the chopped squash, onion, and butter in
a large covered saucepan or skillet with the water.
Steam on low for about 30 minutes or until soft.

2. Add all other ingredients and mix well.

3. Adjust chiles and salt to taste.

Preparation time: 40 minutes
Serves: ~ 6
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Winter Squash with Green Chiles

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Recipe of the Week - 1/24/10

Winter Squash with Green Chiles

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