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
*I used Unexpected Cheddar Cheese from Trader Joe’s which is basically a combination of sharp white cheddar and Parmesan