Butternut Queso Fundido

Recipe by Cook's Hideout

This queso dip made with butternut squash will be a yummy addition to your super bowl party menu. It is secretly healthy with the addition of squash and sports two-thirds less fat than the classic queso (or cheese) dip.

Ingredients

• 1 butternut squash (Small)
• 1 red onion (Medium , finely chopped)
• (1.25l) fish stock
• 1 tsp Chipotle chile adobo sauce (plus 1tsp)
• 1 tbsp flour
• (1.25l) fish stock (Part-skim , grated)
• (1.25l) fish stock (Reduced fat blend, divided)
• 4 radishes (, thinly slices)
• 2 onions (, thinly sliced)
• 1 jalapeno (, thinly sliced)
• (1.25l) fish stock (as neededTortilla chips)
• to taste Salt

Method

1. Prep the Butternut squash: Cut the squash into half and remove the seeds. Place it cut side down on a baking sheet and bake for 30~35 minutes or until very tender. Cool slightly and puree the flesh.
2. Heat 2tsp oil in a medium cast iron pan, add the onions and cook for 5 minutes or until softened. Add flour, cook for 2 minutes, stirring constantly.
3. Add the stock, squash puree, chipotle and salt; bring to a boil.
4. Lower the heat to medium-low, add 3tbsp each of mozzarella and Mexican cheeses; cook for 2 minutes or until smooth, stirring until cheese melts.
5. Now preheat the broiler to heat.
6. Sprinkle the remaining 1tbsp cheeses over the op and broil for 1~2 minutes or until lightly browned.
7. Top with radishes, cilantro, green onions and jalapeno. Serve with chips and enjoy!!

View the recipe instructions at Cook's Hideout