Grilled Butternut Squash with Smoked Poblano Chili Sauce

Made for each other

Time to make a sauce

Yes, you can eat the skins too

Butternut Squash with Smoked Poblano Pepper Sauce

  • 1 butternut squash
  • Olive oil
  • 4 or 5 large poblanos, about 14 ounces
  • 1 large yellow onion
  • 1 head garlic with fat cloves
  • 1 tbsp. fresh mint, minced
  • ½ tsp. smoked paprika
  • 1 tsp. maple syrup 
  • 2 tbsp. fresh lime juice
  • ¼ cup olive oil
  • 1/2 cup walnuts
  • Salt

Or, oven roast everything!

© Photo composed and shot by Leola

© Copyright 2023– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Supporter of:  Slow Food       Fair Trade USA       Northeast Organic Farmers Association     EcoWatch    Let’s Save Our Planet No Kid Hungry   Hunger Free Vermont

52 Comments Add yours

  1. NativeNM says:

    You had me at Poblanos, I love how you paired it with the Butternut Squash!

    1. Thanks Jan! They were so good together.

  2. Eha says:

    Love the recipe but will have to see whether any of our specialist greengrocers carry poblano peppers which are not ‘native’ this side of the Pond. In cases like this I naturally use the grill drawer underneath the hot[lates of my kitchen stove where the fiery heat comes from the top – US stoves do not seem to be built that way > I use it virtually every day! No smoky flavour tho’ 🙂 !!!

    1. The broiler or grill drawer is perfect for the peppers. If you can’t find poblanos, you can use a green bell pepper and add a bit of cayenne if you want heat. Smoked paprika will add a lovely flavor as well.

  3. Hi, Dorothy – I’s the perfect season for squash! A friend recently gifted me a Japanese Pumpkin from her garden which I stuffed and roasted for dinner yesterday evening. Your Grilled Butternut Squash with Smoked Poblano Chili Sauce looks absolutely divine!

    1. I love the immense variety of squash available these days, it seems there is always something I’ve never seen before, and they are always good!

  4. I do love poblanos and this combination of veggies sounds amazing!

    1. It was certainly a good choice, They worked together beautifully!

  5. Christy B says:

    When will dinner be served? I’ll be right over to try this dish! 🍽️ I’ll bring the wine 🥂😉

    1. Excellent. A nice red would go nicely.

  6. nancyc says:

    This looks like such a delicious and healthy dish for fall! 🙂

    1. Thank you Nancy. It is a perfect autumn dish, with a little summer pepper thrown in.

  7. Marilyn marilyndishes says:

    Looks very interesting!

    1. Thank you, It was easy and quite delicious.

  8. Hi Dorothy, this looks really good. I do like butternut.

    1. I love it too, especially if I don’t have to peel it!

  9. Looks delicious and I like the combination of Butternut Squash and Poblano.

    1. Thank you Elaine. We really enjoyed this a lot.

  10. Sheree says:

    This looks fabulous

    1. Thank you Sheree. It was really tasty.

  11. Anonymous says:

    Absolutely fabulous! Your Squash has become meat!♥️😘

  12. Aoc says:

    Absolutely fabulous! Your Squash has become meat!♥️😘

    1. Pretty much my friend. It could certainly be the centerpiece of a meal!

  13. Bernadette says:

    Dot, this looks delicious. With the arthritis in my hands peeling any kind of squash is a painful chore so this recipe is definitely going to be saved and used.

    1. I’ve struggled with those tough peelings forever! When I put this on the grill, I thought it would simply keep the squash intact and not turn to mush on the grates. When I served it up, I noticed how easily I cut through the peel so I tried it. It was tender and sweet and barely detectable from the rest of the squash. No more peeling for me!

  14. I love butternut squash but haven’t ever had it grilled, a must try!

    1. The smokiness adds another level of flavor to the already beautiful squash!

  15. Delicious and tasty upgrade for squash.

    1. The squash was quite proud of herself!

  16. Pingback: 💥Peace & Truth
  17. Suzassippi says:

    I have only peeled butternut when making soup. Otherwise, I have always left the peel on and scooped out the insides as I ate it. I learned to love it in South Africa, where half a squash topped with feta was often one of our meals each day. The grilled looks absolutely divine. It is lovely here today and tomorrow and I was thinking it would be a good time to grill. Now I am adding this to the menu!

    1. I hope you love it as much as we do! The feta sounds wonderful; now that’s on MY list!

  18. Gail says:

    Sounds like a winning combination with the grilled squash and smoky poblanos. 🔥

    1. We just loved this one, and it have been a centerpiece!

  19. I never thought about using our home grown poblanos as a sauce! What a great idea. I have a freezer full of chopped poblanos.

    1. We’ll, you are all set then!

  20. Kevin says:

    I’m a fan of the squash/chilli combo! I haven’t seen poblanos in our UK shops, so can other chillis be a substitute?

    1. Oh yes, I’d just use any mild chili and perhaps toss on one small Serrano or jalapeño.

  21. Squash is a big fav at our house and this recipe is perfect for our tastes!

    1. Thank you! We love squash too, so I’m always looking for something new to do with it.

  22. writinstuff says:

    This looks so delicious and I didn’t realize you could eat the skin! One less step in the kitchen. Wonderful.

    1. I actually never ate the skin before either, but it was worth a try and was delicious. Not to mention time saving.

  23. ckennedy says:

    What a great combination! I’ll have to try this.

    1. So tasty, you won’t be disappointed.

  24. Chef Mimi says:

    This is wonderful! I’m glad you included smoked paprika.

    1. I love smoked paprika, and slip it into lots of things!

  25. terrie gura says:

    I love the way you describe things! “Cut the onion in half at the equator” makes perfect sense. I have never considered grilling butternut squash before, but this sounds so good that I will have to try it!

    1. It was great! I think it is my new favorite way to cook it!

  26. Wow! Another interesting combination! I would have never thought to combine squash with poblano peppers!

    1. Thanks! It worked really well, and the leftover sauce was great on eggs the next day.

  27. Carolyn Page says:

    Don’t know how I missed this one, Dorothy; it sounds divine!
    Butternuts are a favourite, and I know the poblano is available. Another dish for the file…

    1. Your file is filled with lots of healthful treats!
      Thank you my dear!

Please leave your valued comment here...