Butternut Squash Queso Fundido

Super Bowl weekend is coming up and I'm sure all sports fans are gearing up for a fun game night. I am not a big football fan and don't follow it too closely. But I'm excited about the half time show and the commercials more than the game itself :-)

This queso dip made with butternut squash will be a yummy addition to your super bowl party menu. It is secretly healthy with the addition of squash and sports two-thirds less fat than the classic queso (or cheese) dip.

I was skeptical about the taste because I was expecting a very strong squash taste, but I was pleasantly surprised on how creamy and delicious this dip turned out. It doesn't have the tell tale taste of the squash, I think adding the chipotle chili really helps with its smokiness. Serve with some nacho tortilla chips and veggies for dipping.

Butternut Queso Fundido

Ingredients:

• 1 Small Butternut squash
• 1 Medium Red Onion, finely chopped
• ¼cup Vegetable Stock
• 1 Chipotle chile plus 1tsp adobo sauce
• 1tbsp Flour
• ¼cup Part-skim Mozzarella cheese, grated
• ¼cup Reduced fat 4-cheese Mexican cheese blend, divided
• 4 Radishes, thinly slices
• 2 Green Onions, thinly sliced
• 1 Jalapeno, thinly sliced
• As needed Tortilla chips
• To taste Salt

Method:

1. Preheat the oven to 400°F.
2. Prep the Butternut squash: Cut the squash into half and remove the seeds. Place it cut side down on a baking sheet and bake for 30~35 minutes or until very tender. Cool slightly and puree the flesh.
3. Heat 2tsp oil in a medium cast iron pan, add the onions and cook for 5 minutes or until softened. Add flour, cook for 2 minutes, stirring constantly.
4. Add the stock, squash puree, chipotle and salt; bring to a boil.
5. Lower the heat to medium-low, add 3tbsp each of mozzarella and Mexican cheeses; cook for 2 minutes or until smooth, stirring until cheese melts.
6. Now preheat the broiler to heat.
7. Sprinkle the remaining 1tbsp cheeses over the op and broil for 1~2 minutes or until lightly browned.
8. Top with radishes, cilantro, green onions and jalapeno. Serve with chips and enjoy!!

Also linking this to Valli's 'Cooking from Cookbook Challenge: February -- Week 1'.