Kickin’ Squash Queso

10 min
15 min

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)


  1. Preheat oven to 400° F.

  2. Toss butternut squash with olive oil, cumin, smoked paprika, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.

  3. Once coated, pour onto a parchment-lined baking sheet and roast for 20–25 minutes, or until squash is tender.

  4. 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.

  5. Next, add in flour and cook until just toasted, about 2 minutes.

  6. Using a whisk, slowly incorporate milk to make béchamel sauce. Bring béchamel to a bubble and let thicken just a bit.

  7. Remove from heat and pour straight into a blender.

  8. 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.

  9. Pour into a serving bowl and serve immediately, or put into a fondue pot to keep warm.

  10. Garnish top with chopped cilantro, scallions, and serrano pepper slices.

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