Never miss a bite! Sign up here to receive new recipes and reviews straight to your inbox.
Disclosure: This is not a sponsored post; however it does contain affiliate links.
Dive headfirst into this cheesy Butternut Squash Queso Fundido Dip without the guilt! By using butternut squash to cut down on the amount of cheese used, you can dip all night long knowing you’re getting a hefty dose of a nutritious veggie in this appetizer.
Is anyone else totally freaked out by the fact that it’ll be 2018 in a week?! This year flew by so quickly, and it was extremely eventful. From politics, pop culture, world tragedies and (on a lighter note) restaurant openings and food trends, it’s been quite a year. I’m ready to ring in the new year, and so is the Sunday Supper team of tastemakers. We’ve put together a menu of crave-worthy items perfect for your New Year’s Eve festivities, whether you’re hosting at home or heading out to someone else’s home — because let’s be real, going OUT on NYE is sometimes the last thing most of us want to do. Enjoying a night in, with home cooked deliciousness, sounds much more appealing to me — much cheaper, and much safer too.
I’ve made this Butternut Squash Queso Fundido Dip twice this season and both times it has been a huge hit. The recipe comes from Eating Well’s November 2017 issue, and features one of my favorite fall veggies — butternut squash! You can play around with the types of cheese used, but there is a Mexican-ish flavor profile, so keep that in mind when making your choice. The first time around, I made it for my monthly book club meeting with a bruschetta Monterey Jack, and a sharp white cheddar. Second time, I made it for a post-Thanksgiving get together, and used a cheddar-gouda blend, and another plain Monterey Jack. Both versions were amazing, and both versions were loved by both groups.
Another piece of advice… As much as I know we all want to take shortcuts around the holidays, don’t buy pre-shredded cheese. It just doesn’t melt the same. Plus, I’ve found that regular blocks of cheese can sometimes cost less than the pre-shredded varieties. At least, that was the case for me at Trader Joe’s!
Butternut Squash Queso Fundido Dip is of course great with tortilla or pita chips, but cut up bell peppers, endive, cucumber or celery would make great vehicles for this dip too. It’s pretty thick and gooey, so make sure your veggies can hold up to its density. The best way to make this dip is in a cast iron skillet. This causes the cheesy bottom layer to melt beautifully and the edges get nice and crisp. If you don’t have a cast iron skillet, no worries — a regular baking dish will work well too!
Whether you make this Butternut Squash Queso Fundido Dip for your New Year’s Eve spread or for snacking on any night of the week, it definitely deserves a place in your list of go-to recipes. Make sure to scroll down and check out the rest of the Sunday Supper recipes this week — my mouth is watering just reading the titles!
- ~2 lbs. worth of pre-cut butternut squash
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 large sweet onion, sliced
- 1 tablespoon chili powder
- ¼ teaspoon chipotle chile powder
- 8 ounces your preferred cheddar cheese, shredded
- 8 ounces your preferred Monterey Jack cheese, shredded
- 1 cup pico de gallo
- fresh cilantro
- Preheat the oven to 350 degrees F.
- Coat a cast iron skillet with cooking spray.
- Microwave pre-cut butternut squash according to package instructions.
- Use a food processor to puree until smooth and creamy.
- Add salt to taste.
- Combine oil and onion in a medium saucepan.
- Cook over medium heat, stirring often, until the onion is soft and browed (add 1 tablespoon of water if onion starts to stick before browning).
- Stir in chili powder and chipotle powder.
- Remove from heat and let stand, covered.
- In a large bowl, mix together the two cheeses.
- In another medium bowl, stir one cup of the cheese with the butternut squash puree.
- Spread half of the remaining cheese at the bottom of the prepared pan.
- Top with the squash and cheese mixture.
- Spread half of the caramelized onions on top of that.
- Top with remaining cheese and onions.
- Bake for 20-25 minutes, or until the cheese is melted and bubbling along the edges of the pan.
- Let cool before topping with pico de gallo and cilantro.
Sunday Supper New Year’s Eve Menu Ideas
End of the Year Appetizers & Mains
- Butternut Squash Queso Fundido Dip by Take A Bite Out of Boca
- Cranberry Brie en Croute by That Skinny Chick Can Bake
- Creamy Pumpkin Pasta by Pies and Plots
- Honey Shrimp Puffs by Cindy’s Recipes and Writings
- Pan Roasted Veal Chops with Red Grapes by Cooking On The Ranch
Happy New Year Hors d’Oeuvres
- Persimmon Apple Cider Mimosas by Caroline’s Cooking
- Salami, Cream Cheese, and Pepperoncini Roll-Ups by Positively Stacey
- Sausage Stuffed Jalapeno Popper Cups by Gourmet Everyday
- Thai Sausage Rolls by Sunday Supper Movement
- Three Cheese Pepperoni Bread by Jersey Girl Cooks
- Vegan Cauliflower Buffalo Wings by Bites of Wellness
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.