Queso Fundido de Butternut Squash 

We use pureed butternut squash in place of some of the melted cheese to give this cheesy dip a nutritional boost. And we added sweet caramelized onions flavored with chile. This healthier makeover is served with sliced jicama for dipping-or tortilla chips.  

Ingredient

– 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

Direction

Preheat oven to 400°F. Line one baking sheet with parchment paper.

When pan is hot, put squash cut-side down in it. Bake until tender-50 minutes to an hour. Flip and let cool just a bit. After flesh is scooped out, put salt in a food processor. Process until smooth. Separate puree into two cups apiece; reserve remaining squash for another use. Set aside.  

While that is cooking, place onion and oil in a medium pot. Cover and cook over medium heat for ten minutes, stirring often. If the onion is browning too rapidly, reduce the heat, adding 1 tablespoon of water at a time. 

Continue to cook the onion for another 8-10 minutes until it reaches a very soft, brown stage. Add the chipotle (or cayenne) and chili powder. Remove from heat, cover, and let sit ten minutes. 

Once squash is tender, place oven temperature at 350°. Spray cooking spray in 10-inch medium-sized cast-iron pan.  

Once squash is tender, place oven temperature at 350°. Spray cooking spray in 10-inch medium-sized cast-iron pan.

Top with the squash. Spread half of the caramelized onions over the squash leaving a 1-inch border around the edges. Sprinkle the remaining cheese and onions over the top.  

Bake the cheese until it's melted and bubbling around the edges-approximately 20 minutes. Let this cool for ten minutes. Sprinkle pepitas, cilantro, and pico de gallo on top.

Make Ahead: The dip may be made ahead-six hours-chill in the refrigerator (Steps 1-5). Proceed with Step 6 and bake for 25 to 30 minutes. 

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