This cheesy dip gets a makeover from some of the melted cheese being replaced with mashed butternut squash. We have also added in some chili-spiced caramelized onions. This healthy makeover serves great with tortilla chips or sliced jicama as dipping.
– 1 medium butternut squash (about 2 1/4 pounds), halved and seeded – ½ teaspoon salt – 1 tablespoon extra-virgin olive oil – 1 large sweet onion, sliced – 1 tablespoon chili powder
– ¼ teaspoon chipotle chile powder or cayenne pepper – 8 ounces sharp Cheddar cheese, shredded – 8 ounces Monterey Jack cheese, shredded – ⅔ cup pico de gallo or fresh salsa, drained – 2 tablespoons chopped fresh cilantro – 2 tablespoons toasted pepita
Preheat oven at 400 degrees F. Line a baking sheet with parchment paper.
Place the squash, cut side down, on the preheated pan. Bake for 50–1 hour, or until tender. Turn it over and let it to cool somewhat. Put the flesh in a food processor and season with salt. Puree until it's smooth. Make 2 cups of puree (save any leftover squash for further use). Put aside.
Meanwhile, in a medium saucepan, add the oil and onions. Cook, covered, for 10 minutes over medium heat, stirring frequently. Uncover and simmer for another 8 to 10 minutes,
until the onion is extremely tender and caramelized, decreasing the heat and adding 1 tablespoon water at a time if it browns too quickly. Add in the chili powder and chipotle (or cayenne). Remove from heat, cover, and set aside for 10 minutes.
When the squash is done, turn down the oven temperature to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray.
In a large mixing bowl, combine the cheddar and Monterey Jack cheeses. Combine 1 cup of the cheeses with the squash puree that has been saved. Spread approximately half of the remaining cheese in the prepared pan.
Cover with the squash. Distribute half of the caramelized onions over the squash. Garnish with the remaining cheese and onions.
Bake for 20 minutes, or until the cheese is melted and bubbling around the edges. Allow 10 minutes for cooling. Sprinkle with pico de gallo (or salsa), cilantro, and pepitas.