Butternut Queso Fundido

August 17, 2020
Created by Melanie Taylor, MS, RDN, CD
30 minutes
Serves 10
  • 1 bag Harmons steamable butternut squash (about 1.5 pounds)
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1 tsp vegetable oil
  • 3/4 cup diced red onion
  • 1 Tbsp corn starch
  • 1/4 cup low sodium chicken broth
  • 1 Tbsp chipotle chile in adobo sauce, minced
  • 2 tsp adobo sauce
  • 3 oz Oaxaca or part-skim mozzarella cheese, shredded and divided
  • 3 oz 4-cheese Mexican-blend cheese, shredded and divided
  • Radishes, thinly sliced, for garnish
  • Cilantro leaves, for garnish
  • green onion, sliced, for garnish
  • Jalapeno, thinly sliced, for garnish
  • Tortilla chips
  • Celery sticks

In a microwave, steam butternut squash according to package directions. In a blender or food processor, add squash, salt, and cumin and blend until smooth.

In a medium cast-iron skillet over medium heat, add oil. When oil shimmers, add onion and cook until softened, about 5 minutes. Add corn starch and cook, stirring constantly, for 2 minutes. Add broth, squash puree, chipotle, and adobo sauce and bring to a boil. Reduce heat to medium-low, add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese and cook, stirring until cheese melts and is smooth.

Preheat oven broiler. Sprinkle remaining 1 ounce of each cheese over top. Broil until cheese is bubbly and lightly browned, about 2 minutes. Top with radishes, cilantro, green onion, and jalapeno. Serve with chips and celery sticks.

Nutrition per serving (about ΒΌ cup fundido): 70 calories; 3.5g total fat (2g saturated); 200mg sodium; 6g carbohydrates; 1g dietary fiber; 1g sugar (0g added sugar); 4g protein