Butternut Squash Queso Fundido

By Pavani @napavani
Super Bowl weekend is coming up and I'm sure all sports fans are gearing up for a fun game night. I am not a big football fan and don't follow it too closely. But I'm excited about the half time show and the commercials more than the game itself :-)
This queso dip made with butternut squash will be a yummy addition to your super bowl party menu. It is secretly healthy with the addition of squash and sports two-thirds less fat than the classic queso (or cheese) dip.
I was skeptical about the taste because I was expecting a very strong squash taste, but I was pleasantly surprised on how creamy and delicious this dip turned out. It doesn't have the tell tale taste of the squash, I think adding the chipotle chili really helps with its smokiness. Serve with some nacho tortilla chips and veggies for dipping.

Butternut Queso Fundido Ingredients:
  • 1 Small Butternut squash
  • 1 Medium Red Onion, finely chopped
  • ¼cup Vegetable Stock
  • 1 Chipotle chile plus 1tsp adobo sauce
  • 1tbsp Flour
  • ¼cup Part-skim Mozzarella cheese, grated
  • ¼cup Reduced fat 4-cheese Mexican cheese blend, divided
  • 4 Radishes, thinly slices
  • 2 Green Onions, thinly sliced
  • 1 Jalapeno, thinly sliced
  • As needed Tortilla chips
  • To taste Salt
Method:
  1. Preheat the oven to 400°F.
  2. Prep the Butternut squash: Cut the squash into half and remove the seeds. Place it cut side down on a baking sheet and bake for 30~35 minutes or until very tender. Cool slightly and puree the flesh.
  3. Heat 2tsp oil in a medium cast iron pan, add the onions and cook for 5 minutes or until softened. Add flour, cook for 2 minutes, stirring constantly.
  4. Add the stock, squash puree, chipotle and salt; bring to a boil.
  5. Lower the heat to medium-low, add 3tbsp each of mozzarella and Mexican cheeses; cook for 2 minutes or until smooth, stirring until cheese melts.
  6. Now preheat the broiler to heat.
  7. Sprinkle the remaining 1tbsp cheeses over the op and broil for 1~2 minutes or until lightly browned.
  8. Top with radishes, cilantro, green onions and jalapeno. Serve with chips and enjoy!!


Also linking this to Valli's 'Cooking from Cookbook Challenge: February -- Week 1'.