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
- Wash hands with soap and water.
- Preheat oven to 400 °F. Line a baking sheet with parchment paper.
- Place squash cut side down on the pan. Bake until tender, 50 min – 1 hour.
- While the squash bakes, combine oil and onion in a medium saucepan. Cover and cook on medium heat, stirring often, for 10 min.
- 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.
- Stir chili powder and chipotle (or cayenne) into onions. Remove from heat, cover, and let stand for 10 min.
- 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.
- Coat a medium cast-iron skillet (10-in) with cooking spray.
- 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.
- 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.
- Bake until the cheese is melted and bubbling along the edges, about 20 minutes. Let cool for 10 minutes.
- Top with pico de gallo (or salsa), cilantro, and pepitas. Serve with tortilla chips or sliced jicama.
Adapted from http://www.eatingwell.com/recipe/260941/butternut-squash-queso-fundido/