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Green Chile Squash Goulash

This recipe will easily feed a family of 6 and is ready in about 45 minutes.

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Green Chile Squash Goulash served over multi-colored pasta, piled into a large white oval platter.

As days get cooler (finally!), warm up inside and out with a steaming bowl of Green Chile Squash Goulash.

An Amazing Green Chile Recipe

If you enjoy the flavors of roasted green chile and fall produce, you will love Green Chile Squash Goulash. Use up all that extra butternut squash, zucchini, tomatoes, and chile peppers that you’ve been growing in your garden on a great recipe!

A closeup picture of chopped roasted green chile piled on  top of a platter of Green Chile Squash Goulash.

Green chile lovers, this recipe for Green Chile Squash Goulash is for you! You can adjust how much/little chile you want depending on your preferred hotness (Scoville) level. Did you know you can mail-order freshly roasted Hatch green chile? Check out The Hatch Chile Store, an incredible resource for all your chile pepper needs.

Looking down on a wooden table displaying the ingredients used to make Green Chile Squash Goulash.

As much as I love fresh produce, Butternut squash is a bit tough to handle and prep for eating. I would recommend you check the produce section at your local grocer for pre-peeled and diced butternut squash, especially if you want to make this on a weeknight. You’ll save yourself about 20 minutes of prep time not having to do all that work yourself!

Chopped onion, yellow bell pepper and ground beef cook together in a stovetop Dutch oven.

How to make Green Chile Squash Goulash

Green Chile Squash Goulash cooks in a stovetop Dutch oven.

This goulash comes together very easily, as you just need to saute onion, bell pepper, and ground beef first, then dump in everything else and simmer on low for a little while. You’ll stir in the chopped zucchini and green chile about halfway through the slow simmer, but that’s essentially all you need to get this on the table for your family to enjoy!

Chopped fresh zucchini is added into a Dutch oven cooking green chile squash goulash.

I found this delightful Autumn pasta variety at my local Cost Plus World Market (which I absolutely adore). I thought it would perfectly pair with my Green Chile Squash Goulash, and I was not disappointed! You can totally eat the goulash on its own, the pasta is not necessary. However you decide to eat it, it’s delicious topped with shredded or Mexican blend cheese! (I just left the cheese off the photos so you could look at all that beautiful green chile on top :0)

A closeup of Green Chile Squash Goulash showing a hearty texture served over fun multi-colored Autumn-shaped pasta.

Green Chile Squash Goulash is the perfect easy dinner to embrace all that Autumn’s bounty gives us. Give it a try and leave a comment and rating below. Enjoy!

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Green Chile Squash Goulash


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
  • 1/21 cup roasted, chopped green chile
  • 1 cup shredded cheddar or Mexican blend cheese (optional)


  1. 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. 
  2. Add ground beef; stir and cook until no longer pink, about 5-7 minutes.
  3. 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.
  4. 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.

If you liked this Autumn harvest time recipe, try The Best Caramel Apple Recipe or Pumpkin Spice Cheesecake Trifle.

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