Party Panache, Pumpkin Butternut Squash Holiday Queso Dip
You won’t believe how easy this showstopper dip is!
Plus, it’s full of festive holiday flavors to delight everyone’s tastebuds, even non veggie eaters!
If you don’t tell them, they’ll never guess there are healthy roasted vegetables under all that cheese!
Butternut squash, pumpkin, onion, cheese and seasoning, that’s all there is to it!
Roast the vegetables, 400 degrees for 30 minutes
Try not to nibble!
Place in a food processor, blender or bowl and add pumpkin
Puree to a smooth mix {I used an immersion blender}
Cheese please!
Put it in a greased 1 quart casserole
Top with remaining cheese
Bake and garnish with crispy bacon and scallions {Christmas colors!}
Dive in!
Serve with a variety of dippers, I used Fritos Scoops, celery sticks, and honey mustard pretzel pieces
Fried pita bread would be awesome too…have you ever had fried pita bread, it will make you feel faint it’s so good…
Football, Thanksgiving, Christmas, you’re all set!
This recipe is adapted from Climbing Grier Mountain
Pumpkin Butternut Squash Holiday Queso Dip
Ingredients
- 2 cups cubed butternut squash
- 1/2 cup diced red onion
- 1 tsp chili powder or more if you want it spicier
- 1 tsp seasoned salt
- 1/2 cup pumpkin puree
- 4 oz extra sharp white cheddar grated*
- 2 oz fresh Parmesan grated
- 2 slices crispy bacon crumbles for garnish
- 2 T chopped green onions for garnish
Instructions
- Place squash and red onions on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Toss with fingers or a large spoon to coat vegetables and spread out into an even layer.
- Roast at 400 degrees for 30 minutes, or until soft. Transfer vegetables to food processor, blender or bowl, add pumpkin and blend into a smooth mixture. Stir in 1/2 of cheese. Place into a greased 1 quart shallow casserole dish and top with remaining cheese. Can be refrigerated at this point for baking later
- Bake at 350 degrees for 30 minutes until hot and bubbly. Garnish with bacon and green onions and serve with a variety of dippers, scoops, celery, pretzels, pita bread
Notes
Enjoy!
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for another printable version of Holiday Cranberry Flatbread click here
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
Comments
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Jenna, this would be an ideal dip for the game on Saturday. I love butternut squash as long as I donāt have to cut it. I see you have the perfect solution. Happy Thursday!
No kidding, I refuse to cut the squash, dangerous! So glad it’s now prepped and ready in so many stores. I want to try the squash noodles soon. RTR
This looks good and your description of the fried pita – “It will make you feel faint it’s so good…” is priceless.
I’ll have to do a post using fried pita, my son made some recently and it was so good, I didn’t even dip it in anything!
I never would have thought of this combo. It looks wonderful~!
The sweetness of the pumpkin and squash paired with the tangy cheese is a great combo!
soooo going to try this! yum!
thanks Jodi, I made your sheet pan dinner last night, it was a big hit!
What a lovely dish. You come up with so many wonderful recipes and you style everything perfectly. I want to spend a week with you…LOL
thank you Linda!
It is really bad when you are salivating for queso and it is only 9:30 in the morning. This looks and sounds fantastic. I just love your dish too. Wish I had some pita to dip in it right now.
ha ha, thank you Jacqueline!
Yum! š Looking forward to trying this!
Looks like a fun dip for the Little Dipper Crock Pot too:@)
Yes!!
Your dip sounds delicious Jenna! Perfect for pilgrims, football fans and Christmas tree trimmers over Thanksgiving weekend š
My family thinks that it’s not a party without a good hot dip š
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