Baked Chorizo and Butternut Squash Chile Rellenos Recipe

Cooked in a spicy, flavorful ranchero sauce, this baked chorizo-and-butternut-squash chile relleno recipe offers a cozy fall take on a favorite Tex‑Mex classic.

Growing up in Houston, Tex‑Mex was a constant at our table. I love nearly every dish from that cuisine, and chile rellenos are among my favorites: roasted chiles stuffed with savory fillings, topped with melted cheese and served in a bright sauce. Right now I’m full into butternut squash season, and combining its natural sweetness with spicy chorizo felt like an obvious and delicious choice.

What Are Chile Rellenos?

Chile rellenos are typically roasted poblano peppers filled with cheese, sometimes meat, dipped in a batter and fried until crisp. They’re usually finished in a sauce—tomato‑based ranchero is common in Texas, while pork green chile shows up more often in Colorado. Both are excellent; for this recipe I chose a simple ranchero sauce to complement the squash and chorizo.

While frying yields a classic crisp exterior, baking is an easier, lighter option that still delivers plenty of flavor. These baked chile rellenos skip the deep fry without sacrificing satisfaction—plus they’re a bit friendlier on the waistline when holiday indulgence is imminent.

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

Here are the main ingredients for the rellenos and the ranchero sauce.

• Poblano or pasilla peppers
• Butternut squash
• Canola oil (or another neutral oil for roasting)
• Chorizo (about 1 pound)
• Smoked cheddar cheese

For the ranchero sauce:

• Canned tomato sauce
• Tomato paste
• Chicken stock or broth
• Onion
• Garlic
• Jalapeño
• Cumin, chili powder, oregano
• Fresh cilantro
• Salt and pepper

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

Step 1

Rub the peppers with a little canola oil and place them on a broiler‑safe pan. Broil a few inches from the heat until the skin blisters and blackens, watching closely and turning so all sides are evenly charred.

Step 2

Seal the hot peppers in a plastic bag and let them steam for 10–15 minutes. This loosens the skin so you can peel most of it away; a few stubborn bits are fine.

Step 3

Meanwhile, halve the butternut squash, scoop out the seeds, brush with oil, and season with salt and pepper. Place the halves in a baking pan with about an inch of water and roast at 425°F (220°C) until the flesh is tender—about 45–60 minutes depending on size. When cool enough to handle, scoop out the flesh for pureeing.

Step 4

While the squash roasts, brown the chorizo in a skillet over medium heat, breaking it into small pieces as it cooks. Drain on paper towels. In the same or a separate skillet, make the ranchero sauce: heat a tablespoon of oil, sauté chopped onion and jalapeño for about four minutes, add garlic for 30 seconds, then stir in tomato sauce, chicken stock, tomato paste and the spices. Simmer about 15 minutes, then finish with salt to taste and chopped cilantro.

Step 5

Puree the roasted butternut squash until smooth—or leave some texture if you prefer. Transfer the puree to a bowl and mix with the cooked chorizo.

Step 6

Make a slit in each peeled chile and stuff with the chorizo–butternut mixture. Pour the ranchero sauce into a 9×13-inch baking dish, nestle the stuffed peppers into the sauce, and top generously with smoked cheddar.

Step 7

Bake at 375°F (190°C) for about 20 minutes, until the cheese is bubbly and the filling is heated through. Sprinkle with extra chopped cilantro if you like and serve hot.

Tips For Making The Best Chorizo-Butternut Squash Chile Rellenos

• Sealing the roasted peppers in a bag helps them sweat and makes peeling easier.
• Butternut squash has tough skin—use a sharp knife and steady hands when halving and seeding.
• Shortcut: use frozen or pre‑cut roasted squash, or roast the squash a day or two ahead to speed assembly.

Recipe Overview

Ingredients

Instructions

1. Rub the peppers with canola oil and broil until the skin blisters and blackens, turning so all sides roast. Seal in a plastic bag and let sweat for 10–15 minutes.
2. Preheat oven to 425°F (220°C). Rub butternut squash halves with oil, season with salt and pepper, and place in a baking pan with about an inch of water. Roast 45–60 minutes until very tender. When cool enough, scoop out the flesh and puree to desired consistency.
3. While the squash roasts, brown the chorizo in a large nonstick skillet over medium heat, breaking it up as it cooks. Drain on paper towels.
4. To make the ranchero sauce, heat oil in a skillet over medium heat. Sauté onion and jalapeño about four minutes, add garlic for 30 seconds, then stir in tomato sauce, chicken stock, tomato paste and spices. Simmer about 15 minutes, then finish with salt and chopped cilantro.
5. Preheat oven to 375°F (190°C). Pour ranchero sauce into a 9×13-inch baking pan. Mix the butternut squash puree and chorizo together, make a slit in each pepper, and stuff with the mixture. Place stuffed peppers in the sauce, top with smoked cheddar, and bake 20 minutes until the cheese bubbles. Garnish with extra cilantro if desired.

Notes

• This dish can be prepared ahead and refrigerated. Remove from the refrigerator 30–60 minutes before baking to avoid thermal shock to the baking dish.
• You can prep individual components—roast the squash, brown the chorizo, and make the sauce—ahead of time for faster assembly later.

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