Butternut Squash & Poblano Chili with Toasted Pepitas & Charred Lime

Butternut Squash & Poblano Chili

with Toasted Pepitas & Charred Lime

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Butternut Squash & Poblano Chili with Toasted Pepitas & Charred Lime
Title
time-saving
tips & techniques
Poblano Pepper
Red Onion
Tomatillos
Cilantro
Cotija Cheese
Pepitas
How To: Prepare Butternut Squash
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Butternut Squash & Poblano Chili

Prepare the ingredients:
How To: Prepare Butternut Squash
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.

Toast the pepitas:
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:
Browse Steps
1 of 6