Butternut Squash, Queso Dip

Ingredients: Makes 6 servings


12 oz Butternut Squash
1/2 tsp Oil
3 TBSP Red Onions, finely chopped
1 tsp Garlic, minced
1/2 cup Pepper Jack Cheese, shredded
1/3 cup Canned Diced Tomato, No Added Salt, drained
2 TBSP Jalapenos Peppers, minced
1/4 tsp Chili Powder
1/4 tsp Cumin, ground
1/8 tsp Salt


  1. Preheat oven to 350°F.
  2. Cut butternut squash in half lengthwise, scrape and discard seeds from halves.
  3. Wrap butternut squash halves in foil and back until very tender, about 1 hour.
  4. Scrap flesh from squash and place in high powered blender. Blend until very smooth.
  5. Heat oil in a sauté pan. Sweat onions and garlic until translucent. Add to the blender with shredded pepper jack cheese and blend until very smooth.
  6. Place butternut squash mixture in a bowl and stir in tomatoes, jalapeno, chili powder, cumin and salt.
  7. Place in baking dish and back until heated through and cheese is melted.

Dietitian Note: Pair with vegetable crudité

Serving Size: 
Service size: 1/4 cup

Nutritional Information:
Per serving: Cal: 90, Total Fat: 5g, Sat Fat: 3g, Sodium: 146mg, Carbs: 7g, Protein: 4g, Sugar: 2g, Fiber: 1g

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon