Roasted butternut squash puts a sweet spin on this very dippable update to a Tex-Mex classic.
- butternut squash (2 cups, cubed)
- olive oil (2 tablespoons)
- cumin (1 teaspoon)
- smoked paprika (1/2 teaspoon)
- chili powder (1/2 teaspoon)
- salt and pepper (to taste)
- butter (3 tablespoons)
- garlic (2 cloves, chopped)
- flour (3 tablespoons)
- whole milk (2 cups)
- sharp yellow cheddar cheese (1 cup, shredded)
- pepper jack or monterey cheese (1/2 cup, shredded)
- chipotle in adobo peppers (1-2, to preferred spiciness)
- cilantro (chopped for garnish)
- scallions (chopped for garnish)
- serrano pepper (sliced thin for garnish)
- sweet potato or tortilla chips (for serving)
Preheat oven to 400° F.
Toss butternut squash with olive oil, cumin, smoked paprika, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
Once coated, pour onto a parchment-lined baking sheet and roast for 20–25 minutes, or until squash is tender.
Set aside and prepare queso. Melt butter in a medium sauce pan. Once butter is hot, add garlic and cook for 1–2 minutes until garlic is fragrant.
Next, add in flour and cook until just toasted, about 2 minutes.
Using a whisk, slowly incorporate milk to make béchamel sauce. Bring béchamel to a bubble and let thicken just a bit.
Remove from heat and pour straight into a blender.
Add roasted squash, both cheeses, and chipotle peppers to blender. Blend for a few minutes or until sauce is smooth and silky. Taste and season with more salt, if necessary.
Pour into a serving bowl and serve immediately, or put into a fondue pot to keep warm.
Garnish top with chopped cilantro, scallions, and serrano pepper slices.