Oven-Baked Chorizo and Butternut Squash Chiles Rellenos

Cooked in a spicy, tomato-forward ranchero sauce, these baked chorizo-and-butternut-squash chile rellenos put a seasonal, Tex‑Mex spin on a classic stuffed pepper dish.

Growing up in Houston, Tex‑Mex food was a constant—so chile rellenos have always felt like comfort food to me. The idea of melty cheese and spicy filling nestled in a roasted pepper is irresistible. At the same time, autumn inspires me to cook with winter squash, and butternut’s sweet, nutty flavor pairs beautifully with smoky chorizo. Combining them inside roasted poblano or pasilla peppers and baking in a lively ranchero sauce creates a memorable fall dinner.

What Are Chile Rellenos?

Chile rellenos are traditionally poblano peppers that are roasted, peeled, stuffed (often with cheese and sometimes meat), dipped in a batter, and fried. They are frequently served with a sauce—tomato‑based ranchero is common in Texas, while pork green chile is popular in other regions. For this recipe, I use a simple ranchero sauce made from tomatoes, onion, jalapeño, and warm spices.

Instead of frying, this version is baked. Baking keeps the flavors intact, reduces the amount of oil, and makes assembly easier without sacrificing richness. The result is a hearty main course that highlights the sweetness of roasted butternut squash balanced by spicy chorizo and tangy ranchero sauce.

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

Gather these ingredients before you start. Quantities and details follow below in the recipe box.

• Poblano or pasilla peppers
• Butternut squash
• Canola (or other neutral) oil
• Fresh chorizo
• Smoked cheddar (or your preferred melting cheese)

For the ranchero sauce:

• Tomato sauce and tomato paste
• Chicken stock or broth
• Onion, garlic, and jalapeño
• Cumin, chili powder, oregano, salt
• Fresh cilantro to finish

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

Step 1: Roast and Sweat the Peppers

Lightly coat the poblano or pasilla peppers with a little canola oil and broil them a few inches from the heat until the skins blister and blacken. Watch them closely and turn so all sides char evenly. Transfer the hot peppers to a sealed plastic bag and let them steam for 10–15 minutes—this makes peeling much easier. Remove most of the skin and gently slice one side to create a pocket for stuffing.

Step 2: Roast the Butternut Squash

While the peppers sweat, preheat the oven to 425°F (220°C). Halve the butternut squash lengthwise, scoop out the seeds, brush with oil, and season with salt and pepper. Place the squash halves in a baking pan with about an inch of water and roast until very tender—typically 45–60 minutes depending on size. Once cool enough to handle, scoop the flesh into a bowl or food processor and puree until smooth (or leave a few small chunks for texture).

Step 3: Brown the Chorizo

In a large skillet over medium heat, brown the chorizo, breaking it into small pieces with a spoon. Cook until fully done and any excess fat renders. Drain the chorizo on paper towels if desired, then combine it with the butternut puree to form the filling.

Step 4: Make the Ranchero Sauce

In the same or a clean skillet, heat a tablespoon of oil over medium heat. Sauté chopped onion and jalapeño for about 4 minutes until softened. Add minced garlic and cook 30 seconds more. Stir in tomato sauce, tomato paste, chicken stock, chili powder, cumin, and oregano. Simmer for about 15 minutes, season with salt to taste, and finish with chopped fresh cilantro. Pour the sauce into a baking dish to form a flavorful base for the rellenos.

Step 5: Stuff and Bake

Fill each peeled pepper with a generous portion of the chorizo–butternut mixture. Arrange the stuffed peppers in the pan on top of the ranchero sauce and top evenly with shredded smoked cheddar. Bake in a preheated 375°F (190°C) oven for about 20 minutes, or until the cheese is melted and bubbly. Garnish with additional chopped cilantro if you like and serve hot.

Tips For Making The Best Chorizo-Butternut Squash Chile Rellenos

• Sealing the hot peppers in a bag helps the skin slip off easily—no need to be perfect about every scrap of charred skin.
• A sturdy knife and a steady hand make short work of a tough butternut squash—take care and work on a stable cutting board.
• Short on time? Use pre-cut or frozen roasted squash, or roast the squash ahead and refrigerate for faster assembly.

Recipe Card — Baked Chorizo-Butternut Squash Chile Rellenos

If you try this recipe, enjoy it warm with a wedge of lime or a simple side salad. The combination of roasted squash, spicy chorizo, and bright ranchero sauce is especially satisfying on a cool evening.