Hult Healthy Recipe: Butternut Squash Queso Fundido

Butternut Squash Queso Fundido

Servings: 32 servings


  • 1 medium butternut squash (about 2 ¼ lbs), halved and seeded
  • ½ tsp salt
  • 1 tbsp extra-virgin olive oil
  • 1 large sweet onion, sliced
  • 1 tbsp chili powder
  • ¼ tsp chipotle chile powder or cayenne pepper
  • 8 oz sharp Cheddar cheese, shredded (2 c)
  • 8 oz Monterey Jack cheese, shredded (2 c)
  • 2/3 c pico de gallo or fresh salsa, drained
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp toasted pepitas



  1. Wash hands with soap and water.
  2. Preheat oven to 400 °F. Line a baking sheet with parchment paper.
  3. Place squash cut side down on the pan. Bake until tender, 50 min – 1 hour.
  4. While the squash bakes, combine oil and onion in a medium saucepan. Cover and cook on medium heat, stirring often, for 10 min.
  5. Uncover onion and continue cooking until onion is soft and browned, 8 – 10 min more. Reduce heat and add 1 tbsp of water at a time if onion begins browning too quickly.
  6. Stir chili powder and chipotle (or cayenne) into onions. Remove from heat, cover, and let stand for 10 min.
  7. When squash is done, reduce oven temperature to 350 °F. Turn squash over and let cool slightly. Scoop flesh into a food processor and add salt. Puree until smooth. Measure out 2 cups of the puree. Set aside.
  8. Coat a medium cast-iron skillet (10-in) with cooking spray.
  9. Toss cheddar and Monterey jack cheeses in a large bowl. Stir 1 cup of the cheeses (1/4 of mixture) into the reserved squash puree. Spread half of the remaining cheese in the prepared pan.
  10. Add in the squash. Spread half of the caramelized onions over the squash. Add the remaining cheese and top with the rest of the caramelized onions.
  11. Bake until the cheese is melted and bubbling along the edges, about 20 minutes. Let cool for 10 minutes.
  12. Top with pico de gallo (or salsa), cilantro, and pepitas. Serve with tortilla chips or sliced jicama.


Adapted from