Butternut squash queso recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Butternut Squash Queso
Makes 10 servings, ¼ cup per serving

Ingredients:

1 teaspoon canola oil
¾ cup diced red onion
1½ tablespoons all-purpose flour
¼ cup unsalted chicken stock
¼ cup lemon juice
1½ cups butternut squash puree
1 tablespoon chipotle hot sauce (or 1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce)
¾ cup shredded part-skim mozzarella cheese, divided
¾ cup shredded reduced-fat four-cheese Mexican-blend cheese, divided

Directions:

Heat oil in a medium oven proof skillet over medium heat. Add red onion; cook until softened. Add flour; cook 2 minutes, stirring constantly. Add chicken stock, squash, chipotle hot sauce; bring to a boil. Reduce heat to medium-low; add ¼ cup mozzarella cheese and ¼ cup Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts. Preheat oven broiler to high. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño if desired. Serve with baked chips and veggie sticks.

NOTE: For squash puree roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use for puree. Frozen butternut squash can also be pureed.

Nutritional information per serving: Calories 119; Fat 4.3g (Sat 2.2g); Protein 6g; Carbohydrates 16g; Fiber 2g; Cholesterol 8g; Sodium 207mg

Source: Adapted from Cooking Light