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Pumpkin Butternut Squash Holiday Queso Dip

Prep Time 10 mins
Cook Time 30 mins
Roasting Time 30 mins
Course Appetizer
Cuisine American, Tex-Mex
Servings 8


  • 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


  • 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


*I used Unexpected Cheddar Cheese from Trader Joe’s which is basically a combination of sharp white cheddar and Parmesan
Keyword butternut squash, double layer pumpkin pie, holiday appetizer, holiday dip, queso