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Butternut Squash & Poblano Chili Fill 1 Created with Sketch.

with Toasted Pepitas & Charred Lime

  • icon_cook Created with Sketch.
    Cook Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this warming winter recipe, we’re using seasonal ingredients and traditional spices to create a uniquely flavorful chili. Butternut squash lends the dish sweet, hearty flavor, and tomatillos (a husked tomato relative) bring a touch of tartness—while toasted pepitas, or pumpkin seeds, add a layer of crunch. Our signature spice blend includes a Mexican maize flour called masa harina, which thickens the chili. And as a truly special touch, we’re pan-charring a lime and stirring in its juice for a smoky, bright finish.

fresh
ingredients
Butternut Squash & Poblano Chili with Toasted Pepitas & Charred Lime
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the lime. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the papery husks of the tomatillos; medium dice. Drain and rinse the beans. Pick the cilantro leaves off the stems; discard the stems. Remove and discard the stem, ribs and seeds of the poblano pepper; medium dice. Wash your hands and work surface immediately afterwards.

Toast the pepitas:
2 Toast the pepitas:

In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 4 minutes, or until toasted and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Wipe out the pan.

Char the lime:
3 Char the lime:

In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the lime, cut sides down. Cook 2 to 4 minutes, or until browned and slightly charred. Transfer to a plate and set aside to cool. Wipe out the pan.

Start the chili:
4 Start the chili:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add the poblano pepper, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomatillos and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened and fragrant.

Finish the chili:
5 Finish the chili:

Add the beans and 3 cups of water to the pan of vegetables; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Using a spoon, mash about half the cooked tomatillos against the sides or bottom of the pan; stir to combine. Turn off the heat. Stir in the juice of the charred lime; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished chili between 2 bowls. Garnish with the cheese, toasted pepitas and cilantro. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the lime. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the papery husks of the tomatillos; medium dice. Drain and rinse the beans. Pick the cilantro leaves off the stems; discard the stems. Remove and discard the stem, ribs and seeds of the poblano pepper; medium dice. Wash your hands and work surface immediately afterwards.

2 Toast the pepitas:

In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 4 minutes, or until toasted and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Wipe out the pan.

Char the lime:
3 Char the lime:

In the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the lime, cut sides down. Cook 2 to 4 minutes, or until browned and slightly charred. Transfer to a plate and set aside to cool. Wipe out the pan.

4 Start the chili:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add the poblano pepper, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomatillos and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened and fragrant.

Start the chili:
Finish the chili:
5 Finish the chili:

Add the beans and 3 cups of water to the pan of vegetables; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Using a spoon, mash about half the cooked tomatillos against the sides or bottom of the pan; stir to combine. Turn off the heat. Stir in the juice of the charred lime; season with salt and pepper to taste.

6 Serve your dish:

Divide the finished chili between 2 bowls. Garnish with the cheese, toasted pepitas and cilantro. Enjoy!

Serve your dish: