In this Spicy Squash Queso recipe, I 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.
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.