As the weather turns cooler, it’s time to break out the cozy fall and winter recipes! This Roasted Butternut Squash Queso recipe from Food52 is a fan favorite – follow along for a delicious, cheesy treat!
Ingredients:
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper
- 3 tablespoons butter
- 2 cloves of garlic, chopped
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup sharp yellow cheddar cheese, shredded
- 1/2 cup pepper jack or Monterey cheese, shredded
- 1-2 chipotle in adobo peppers (depending on how spicy you like it)
Directions:
- Preheat your oven to 400° F. In a bowl, toss the butternut squash with olive oil, cumin, smoked paprika, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Once coated, pour onto a parchment lined sheet tray and roast for 20-25 minutes or until squash is tender.
- To make the queso, melt the butter in a saucepan. Once the butter is hot, add the garlic and cook for about a minute or two until the garlic is fragrant. Next, add in the flour and cook until just toasted, about two minutes. Using a whisk, slowly incorporate the milk to make a béchamel. Bring the béchamel to a bubble and let thicken just a bit. Remove from the heat and pour it straight into a blender.
- To the blender, add the roasted squash, both cheeses, and the chipotle peppers. Blend for a few minutes or until the sauce is very smooth and silky. Taste and season with more salt, if necessary.
- Pour into a serving bowl and serve immediately or put into a fondue pot to keep warm.
Use cilantro, parsley, scallions, or serrano peppers as a garnish and serve with tortilla chips. Enjoy!
Recipe credit to Food52
