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Spicy Squash Queso l SimplyScratch.com

Spicy Squash Queso

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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. 
Course Appetizer
Cuisine Mexican-American
Keyword appetizer, cheese, dip, nacho, queso, squash
Prep Time 10 mins
Cook Time 15 mins
Additional Time 5 mins
Total Time 30 mins
Servings 12 servings
Calories 94
Author Laurie McNamara


  • 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
  • cups butternut squash puree
  • 1 (4 ounce) can 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.


Calories: 94kcal | Carbohydrates: 4g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5041IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 1mg