Butternut Squash and Pepper Pan-Fry

Ingredients

1 medium butternut squash
1 1/2 Tablespoons oil
1 medium red onion, chopped (about 1 cup)
1 teaspoon salt
2-3 jalapenos, seeded and diced
1 cup grated cheese

Instructions:

Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.
In a large pan, heat oil over medium heat. Add onions and cook, stirring for about 3 minutes.
Add the squash, salt.
Cover and cook, stirring occasionally, about 10-12 minutes. Stir in jalapenos and cook about 3 minutes.
Sprinkle with cheese and cover until cheese melts, about 2 minutes.
Serve hot. Refrigerate leftovers within 2 hours.

Instructions:

Try using this as a filling for tacos, burritos, or wraps!

Source: eatgathergo.org