Butternut Squash Queso Fundido Dip
Recipe type: Appetizer
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.
  • ~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
  1. Preheat the oven to 350 degrees F.
  2. Coat a cast iron skillet with cooking spray.
  3. Microwave pre-cut butternut squash according to package instructions.
  4. Use a food processor to puree until smooth and creamy.
  5. Add salt to taste.
  6. Combine oil and onion in a medium saucepan.
  7. 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).
  8. Stir in chili powder and chipotle powder.
  9. Remove from heat and let stand, covered.
  10. In a large bowl, mix together the two cheeses.
  11. In another medium bowl, stir one cup of the cheese with the butternut squash puree.
  12. Spread half of the remaining cheese at the bottom of the prepared pan.
  13. Top with the squash and cheese mixture.
  14. Spread half of the caramelized onions on top of that.
  15. Top with remaining cheese and onions.
  16. Bake for 20-25 minutes, or until the cheese is melted and bubbling along the edges of the pan.
  17. Let cool before topping with pico de gallo and cilantro.
Adapted from Eating Well November/December 2017 issue
Recipe by Take A Bite Out of Boca at https://takeabiteoutofboca.com/2017/12/butternut-squash-queso-fundido-dip-sundaysupper.html