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    Home » Recipes » Dinner

    Baked Chorizo-Butternut Squash Chile Rellenos

    Published: Nov 26, 2018 · Modified: Jun 19, 2022 by Amanda McGrory-Dixon · 17 Comments

    Yield 4 people
    Cook 20 minutes minutes
    Prep 20 minutes minutes
    Jump to Recipe
    White casserole dish containing 4 Chorizo-Butternut Squash Chile Rellenos

    Cooked in a spicy, flavorful ranchero sauce, this baked chorizo-butternut squash chile relleno recipe offers a fun fall twist on one of my favorite Tex-Mex dishes.

    Chorizo-butternut squash chile rellenos in a white pan with ranchero sauce with plates, forks and cilantro in the background.

    Growing up in Houston, Tex-Mex has always been a staple of my diet. I haven't met a Tex-Mex dish I didn't like, and chile rellenos are no exception. Melted cheesy goodness served in a chile pepper? Sign me up!

    At the same time, I love cooking seasonally, and I can't get enough butternut squash in my life right now. I'm a huge fan of the spicy and sweet combination, so I figured bringing the two together would make for one DELICIOUS idea.

    What Are Chile Rellenos?

    Traditionally, chile rellenos are roasted poblano peppers stuffed with cheese and meat, dipped in an egg batter and bread crumbs, and then fried. After frying, chile rellenos are served in a spicy sauce to make that delicious stuffed pepper even better.

    The type of sauce varies, but a tomato-based ranchero sauce is a popular option in Texas while Colorado, where I live now, seems to favor a pork green chile. Both sauces are delicious with chile rellenos, but for this recipe, I went back to my roots and paired it with a ranchero sauce.

    Although chile rellenos are typically fried, you can also bake them, which is what I did in this recipe. Don't get me wrong. I love the crispy fried version, but chile rellenos are so flavorful without frying that I thought I'd keep it simple.

    Plus, baked chile rellenos are a little healthier. With the holidays here, I could use a meal that's still delicious but friendlier to my skinny jeans. Sure, these chile rellenos may have chorizo and plenty of cheese, but, hey, we save where we can, right?

    Ingredients You'll Need To Make Baked Chorizo-Butternut Squash Chile Rellenos

    Let's start by gathering our ingredients. To make this baked chorizo-butternut squash chile relleno recipe, here's everything you'll need.

    • Poblano or pasilla peppers
    • Butternut squash
    • Canola oil for roasting
    • Chorizo
    • Smoked cheddar cheese

    For the ranchero sauce, you'll need the following.

    • Tomato sauce
    • Tomato paste
    • Chicken stock or broth
    • Onion
    • Garlic
    • Jalapeno
    • Cumin
    • Chili powder
    • Oregano
    • Cilantro

    The ingredients for chorizo-butternut squash chile rellenos: butternut squash, chorizo, cilantro, cheese, chicken stock, spices, garlic, onion, jalapeno, pasilla pepper, tomato sauce and tomato paste.

    How to Make Baked Chorizo-Butternut Squash Chile Rellenos Step-By-Step

    Step 1

    I like to start by rubbing the peppers with a little canola oil and roasting a few inches under the broiler until the skin blisters and turns black. Of course, the broiler gets extremely hot, so you want to keep a close eye on the peppers. After one side blisters, turn to another side and keep roasting until all sides are equally charred.

    Step 2

    Now we toss the peppers into a plastic bag and seal.  After about 10 minutes or so, we remove the skin from the peppers. A few pieces of skin may stick here and there, and that's fine. We don't have to be perfectionists here.

    Step 3

    As our chiles sweat it out, it's time to start on our roasted butternut squash. With a sharp knife, we cut the butternut squash into halves and scoop out the seeds with a spoon. Now we brush the squash halves with oil, place in a water-filled pan and roast until it's tender enough to puree.

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    Butternut squash halved and seeded.

    Step 4

    While the butternut squash roasts, I like to multitask by browning the chorizo and cooking the ranchero sauce. This may sound like a lot, but making the ranchero sauce is as easy as cooking onion, jalapeno and garlic and then stirring in tomato sauce, tomato paste, chicken stock, the spices and cilantro.

    Browning the chorizo in a large nonstick skillet.

    Step 5

    Once the butternut squash is ready, we scoop it into a food processor to puree. I like to puree the butternut squash until it's velvety smooth, but if you want to leave some butternut squash chunks, that's fine too.

    Butternut squash pureed in a food processor.

    Step 6

    Now we're ready to mix the chorizo and butternut squash puree together and stuff it into the roasted peppers. And let's not forget to top these stuffed peppers with plenty of cheese. That's the best part, right?

    Pasilla peppers stuffed with chorizo and butternut squash and topped with cheese in a pan with ranchero sauce.

    Step 7

    Stuffed and topped, these tasty chile rellenos are ready to go into the oven for about 20 minutes until the cheese is nice and bubbly. If you're inclined, finish with a little extra chopped cilantro for good measure and dig in.

    A pan of baked chorizo-butternut squash chile rellenos with ranchero sauce.

    Tips For Making The Best Chorizo-Butternut Squash Chile Rellenos

    • When you toss the peppers into a plastic bag and seal, it allows the peppers to sweat, which makes it much easier to remove the skin.
    • Butternut squash is a tough vegetable, so don't be afraid to use a little muscle!
    • If you're feeling a little lazy, you can roast frozen or pre-cut butternut squash. We've all had those days, and the smaller pieces require less cooking time. You can also roast the butternut squash ahead of time and store it for a couple days in the refrigerator if that's easier.

    A single chorizo-butternut squash chile relleno on a plate with ranchero sauce. In the background is the pan, plate, forks and cilantro.

    Looking for More Recipes?

    If you're in need of more recipe inspiration, here are a few dishes I can't get enough of right now.

    • Smoked Gouda-pumpkin polenta with brown butter shrimp
    • White cheddar gougeres
    • Maple-braised turkey legs and thighs
    • Spaghetti Squash with Goat Cheese and Arugula
    • Fire It up Burgers

    Did you find this blog post and step-by-step instructions helpful? I hope you love this Baked Chorizo-Butternut Squash Chile Rellenos recipe as much as I do. If you try it, you’re welcome to leave a comment and rating below. I love hearing from you! You can also sign up for my newsletter on my website here and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!

    A single chorizo-butternut squash chile relleno on a plate with ranchero sauce. In the background is the pan, plate, forks and cilantro.

    Baked Chorizo-Butternut Squash Chile Rellenos

    Baked in a spicy, flavorful ranchero sauce, this roasted chorizo-butternut squash chile relleno recipe offers a fun fall twist on this Tex-Mex dish.
    5 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 4 people
    Calories: 780kcal
    Author: Amanda Mason

    Ingredients

    For Chile Rellenos

    • 4 poblano or pasilla chile peppers
    • Canola oil
    • 1 butternut squash halved, seeds removed
    • Salt and pepper
    • Water
    • 1 pound chorizo
    • 1 cup smoked cheddar cheese
    • Fresh cilantro optional, chopped, for garnish

    For Ranchero Sauce

    • 1 tablespoon canola or olive oil
    • ½ cup onion chopped
    • 1 jalapeno chopped, with seeds
    • 3 garlic cloves minced or grated
    • 1 (15 ounce) canned tomato sauce
    • 1 cup chicken stock or broth
    • 1 tablespoon tomato paste
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • Salt to taste
    • 1 tablespoon fresh cilantro chopped

    Instructions

    • Rub the poblano or pasilla chile peppers with canola oil. Place on a broiler-safe pan and roast under the broiler until the skin blisters and turns black. Carefully turn on all sides so that the peppers are completely roasted. Seal in a plastic bag and let the peppers sweat for 10 to 15 minutes. 
    • As the peppers sweat, heat oven to 425 degrees and rub the butternut squash halves with canola oil and salt and pepper. Place in a baking pan with about an inch of water. Roast until the squash is soft enough to puree. Depending on the size of the squash, this should take about 45 to 60 minutes. Once cool enough to handle, scoop out the roasted squash and puree to your desired consistency. 
    • While the squash roasts, brown the chorizo in a large nonstick skillet over medium heat until cooked through. Use a wooden spoon to break up the chorizo as it cooks. Drain on a paper towel-lined plate. 
    • For the ranchero sauce, which you can also make as the squash roasts, heat oil in a large nonstick skillet over medium heat. Add chopped onion and jalapeno and cook for about four minutes. Stir occasionally. Toss in garlic and cook for 30 seconds, stirring constantly. Stir in tomato sauce, chicken stock, tomato paste and spices. Cook for about 15 minutes and stir occasionally. Turn off heat. Add salt to taste and stir in fresh cilantro. 
    • Heat oven to 375 degrees. Pour the ranchero sauce into a 9-inch-by-13-inch baking pan. Evenly mix together the butternut squash puree and chorizo in a bowl. Make a slit in one side of the chile pepper and stuff with the butternut squash-chorizo mixture. Place in the pan with the ranchero sauce and top with cheese. Bake for 20 minutes until the cheese is bubbly. Top with additional fresh cilantro if desired. 

    Notes

    • This recipe can be made ahead and stored in the refrigerator. Remove from the refrigerator about 30 minutes to an hour before baking to prevent the pan from cracking. 
    • You can also take care of any or all steps ahead of time and store in the refrigerator for quicker assembly. 

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    Nutrition

    Calories: 780kcal | Carbohydrates: 32g | Protein: 37g | Fat: 56g | Saturated Fat: 22g | Cholesterol: 129mg | Sodium: 1991mg | Potassium: 1283mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20460IU | Vitamin C: 56.1mg | Calcium: 328mg | Iron: 4.1mg
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    About Amanda McGrory-Dixon

    Amanda runs Burrata and Bubbles, a food blog dedicated to pairing her favorite recipes with libations. She lives in Denver and loves entertaining and throwing parties. When Amanda isn't playing hostess, she's probably obsessing over her dog or exploring new breweries.

    Reader Interactions

    Comments

      5 from 14 votes (1 rating without comment)

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      Recipe Rating




       

    1. Ruchi

      December 02, 2018 at 9:31 am

      5 stars
      I love everything about this dish- chorizo, butternut squash! Wonderful combination of flavors!

      Reply
    2. Saima

      December 01, 2018 at 10:40 pm

      5 stars
      I didn't know chile rellenos were stuffed poblano peppers, but they look and sound absolutely delicious. Like Indian food, Mexican food is spicy and I can totally identify with it! Love your recipe and pictures!

      Reply
    3. Amy

      November 30, 2018 at 8:40 pm

      5 stars
      This dish is so complex but you make it look so simple! I love the combination of flavors and am excited to give it a try!

      Reply
    4. Dominique | Perchance to Cook

      November 30, 2018 at 7:49 am

      I have never had a stuffed pepper like this before, but I'm thinking this needs to change after seeing this recipe! The flavors sound mouthwatering and these look just delicious! I can't wait to try it!

      Reply
    5. Pam Greer

      November 30, 2018 at 5:09 am

      5 stars
      I plan on visiting Texas next year and I can't wait to try all the Tex Mex food! To get ready, I'm making the chile rellenos, they sound amazing - love the butternut squash in them!

      Reply
    6. Renee Gardner

      November 29, 2018 at 7:09 pm

      Just when I thought I wouldn't find another new recipe for butternut squash and I find this! Love the combo of butternut squash and chorizo! Yum!

      Reply
    7. Lydia from Lydia's Flexitarian Kitchen

      November 28, 2018 at 2:26 am

      5 stars
      This is an awesome recipe! I've shared it to my Almost Meatless Recipes group on Facebook. You're welcome to join and share https://www.facebook.com/groups/1501283000166049/

      Reply
    8. Kelli at Hungry Hobby

      November 27, 2018 at 1:42 pm

      Tex Mex for the win!!!

      Reply
    9. Gloria

      November 27, 2018 at 11:11 am

      5 stars
      Wow, so much flavour happening here. What a great side dish. It would be great for brunch or dinner. I could make a meal of this all by itself.

      Reply
    10. Michelle Frank | Flipped-Out Food

      November 27, 2018 at 10:40 am

      5 stars
      I absolutely love the idea of incorporating the beautiful pairing of chorizo and butternut squash into the classic chile relleno. I used to live in Texas, and now that I'm in Wisconsin, I don't find good Tex-Mex very often—I have to make it myself! This is going to the top of the list.

      Reply
    Newer Comments »

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