In this Spicy Squash Queso recipe, sautéed onions, peppers and garlic with spices and mixed in homemade roasted butternut squash puree, diced green chiles and lots of pepper jack cheese for a lusciously creamy and dreamy queso dip.
I know it sounds pretty crazy, but turning butternut squash puree into queso is pretty awesome and delicious. Annnnd it’s also saving you some calories because you’re omitting butter, flour, milk or cream. This is as healthy as queso can get. Guiltless queso? Sign me up.
This Sunday, I had some serious plans for this queso, that was until my fridge went kaput and I spent the day running up and down flights of stairs with laundry baskets of condiments and meat and cheeses and oh so many condiments. Right now, I can sense my closest friends are laughing because they know the constant Jenga like situation that is my fridge.
Any-who, so instead of me blowing my family away with this amazingly not-squashy squash queso, I had to make it on Monday with not a soul to share it with. Not really the same, yet not terrible either. #morequesoforme
To Make This Spicy Squash Queso You Will Need:
- olive oil
- yellow onion
- red bell pepper
- jalapeño (seeded for less heat)
- fresh garlic
- ground cumin
- chipotle powder
- chili powder
- onion powder
- butternut squash puree
- diced green chiles
- pepper jack cheese
- low-sodium chicken broth
Add 2 teaspoons olive oil into a 10-inch skillet and add in 1/3 cup finely diced onion, 1/4 cup finely diced red bell pepper and 1/2 a (seeded and finely diced) jalapeño.
Heat the skillet on medium heat and sauté until the vegetables are tender.
Grate in a clove of fresh garlic and measure in 1/2 teaspoon ground cumin and 1/4 teaspoon each of ground chipotle powder, chili powder and onion powder. Stir and cook for about a minute.
Add in the 1-1/2 cups of butternut squash puree and the diced green chiles. Stir and heat through.
Next grate and add in 8 ounces of pepper jack cheese.
Stir until the cheese is completely melted.
Lastly add in a few splashes of low-sodium chicken broth or vegetable broth until thinned to a desired consistency. Then season with kosher salt to taste. Keep in mind that chips tend to be salty, so be mindful and don’t over salt.
Continue to cook on low heat until hot.
Immediately pour the spicy squash queso into your serving vessel. Ideally a small crock pot would be perfect as this is best piping hot.
Top with whatever your heart desires or nothing at all. I personally love the contrast of cheesy warm queso with cool fresh tomatoes and minced raw onion.
As always, serve with tortilla chips or crisp veggies.
Spicy Squash Queso
- 2 teaspoons light olive oil
- 1/3 cup finely diced yellow onion
- 1/4 cup finely diced red bell pepper
- 1/2 medium jalapeño, seeded and finely diced
- 1 clove garlic, grated
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1½ cups butternut squash puree
- 4 ounces canned diced green chiles
- 8 ounces pepper jack cheese
- 1 cup low-sodium chicken or vegetable broth, more or less for desired consistency
- Heat olive oil in a 10-inch deep sided skillet over medium heat. Sauté onion, bell pepper and jalapeño until soft and translucent. About 5 to 8 minutes.
- Grate in a clove of garlic, measure in the cumin, chipotle pepper, chili powder and onion powder. Cook 1 minute.
- Next add in the squash and green chiles, stir and heat through until hot. Add in the pepper jack cheese and stir until melted. Thin the queso out with broth until it reaches a desired consistency.
- Pour into your serving dish or a small crock pot. This dip is best if it can be kept hot.
- Garnish with desired toppings and with tortilla chips.
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