Butternut Squash, Queso Dip

BCBSMT Connect Team — Fri, 29 Sep 2023 21:11:52 GMT

Current Revision posted to Recipe Book by BCBSMT Connect Team on 9/29/2023 9:11:52 PM

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

Directions:

Preheat oven to 350°F.
Cut butternut squash in half lengthwise, scrape and discard seeds from halves.
Wrap butternut squash halves in foil and back until very tender, about 1 hour.
Scrap flesh from squash and place in high powered blender. Blend until very smooth.
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.
Place butternut squash mixture in a bowl and stir in tomatoes, jalapeno, chili powder, cumin and salt.
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

Tags: Recipe Book, General Healthy - Health Conscious, Holiday, American, Heart Disease - Heart Conscious, Appetizer, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious

Butternut Squash, Queso Dip

BCBSMT Connect Team — Wed, 13 Oct 2021 22:15:26 GMT

Revision 4 posted to Recipe Book by BCBSMT Connect Team on 10/13/2021 10:15:26 PM

Ingredients: Makes 6 servings

Directions:

Preheat oven to 350°F.
Cut butternut squash in half lengthwise, scrape and discard seeds from halves.
Wrap butternut squash halves in foil and back until very tender, about 1 hour.
Scrap flesh from squash and place in high powered blender. Blend until very smooth.
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.
Place butternut squash mixture in a bowl and stir in tomatoes, jalapeno, chili powder, cumin and salt.
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

Tags: Recipe Book, General Healthy - Health Conscious, Holiday, American, Heart Disease - Heart Conscious, Appetizer, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious

Butternut Squash, Queso Dip

BCBSMT Connect Team — Fri, 08 Oct 2021 21:02:57 GMT

Revision 3 posted to Recipe Book by BCBSMT Connect Team on 10/8/2021 9:02:57 PM

Ingredients: Makes 6 servings

Directions:

Preheat oven to 350°F.
Cut butternut squash in half lengthwise, scrape and discard seeds from halves.
Wrap butternut squash halves in foil and back until very tender, about 1 hour.
Scrap flesh from squash and place in high powered blender. Blend until very smooth.
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.
Place butternut squash mixture in a bowl and stir in tomatoes, jalapeno, chili powder, cumin and salt.
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:
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

Tags: Recipe Book, General Healthy - Health Conscious, Holiday, American, Heart Disease - Heart Conscious, Appetizer, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious

Butternut Squash, Queso Dip

BCBSMT Connect Team — Mon, 20 Jul 2020 15:26:11 GMT

Revision 2 posted to Recipe Book by BCBSMT Connect Team on 7/20/2020 3:26:11 PM

Ingredients: Makes 6 servings

Directions:

Preheat oven to 350°F.
Cut butternut squash in half lengthwise, scrape and discard seeds from halves.
Wrap butternut squash halves in foil and back until very tender, about 1 hour.
Scrap flesh from squash and place in high powered blender. Blend until very smooth.
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.
Place butternut squash mixture in a bowl and stir in tomatoes, jalapeno, chili powder, cumin and salt.
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:
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

Tags: Recipe Book, General Healthy - Health Conscious, American, Heart Disease - Heart Conscious, Appetizer, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious

Butternut Squash, Queso Dip

BCBSMT Connect Team — Mon, 20 Jul 2020 14:48:46 GMT

Revision 1 posted to Recipe Book by BCBSMT Connect Team on 7/20/2020 2:48:46 PM

Ingredients: Makes 6 servings

Directions:

Preheat oven to 350°F.
Cut butternut squash in half lengthwise, scrape and discard seeds from halves.
Wrap butternut squash halves in foil and back until very tender, about 1 hour.
Scrap flesh from squash and place in high powered blender. Blend until very smooth.
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.
Place butternut squash mixture in a bowl and stir in tomatoes, jalapeno, chili powder, cumin and salt.
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:
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

Tags: Recipe Book, General Healthy - Health Conscious, American, Heart Disease - Heart Conscious, Appetizer, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious