This easy weeknight Green Chile Squash Goulash dinner celebrates the peak of harvest time by using lots of fresh garden produce and will warm your toes with the southwestern flavors of roasted green chile, oregano, and ground chipotle. Serve as is or over a bed of pasta.
- 2 tablespoons of vegetable oil
- 1 red or orange bell pepper, cored and chopped into bite-size pieces
- 1 medium onion, chopped small
- 1 pound of ground beef
- 1 (28-ounce) crushed tomatoes
- 1 (15-ounce) can of tomato sauce
- 1 and 1/2 cups of peeled and chopped butternut squash1 cup beef broth
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle powder
- 1 teaspoon dried oregano
- salt and pepper
- 1 small zucchini, washed and chopped
- 1/2 – 1 cup roasted, chopped green chile
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Place a stockpot or stovetop Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the bell pepper and onion. Sprinkle with a pinch of salt and stir occasionally, until softened, about 3 minutes.
- Add ground beef; stir and cook until no longer pink, about 5-7 minutes.
- Add in the butternut squash, crushed tomatoes, tomato sauce, broth, chili powder, chipotle powder, oregano and 1 teaspoon salt and a pinch of black pepper. Bring to a boil, then cover and turn the heat to low. Simmer for 20 minutes.
- Open the lid and stir in the chopped zucchini and green chile. Cover again and continue to cook on low for another 30 minutes. (If desired, cook a pasta of choice at this time, following the package directions and straining liquid out when done. Set aside until the goulash is finished cooking.) Serve goulash as is or over freshly cooked pasta.
Green Chile Squash Goulash is also delicious served with a sprinkle of cheese on top.