Wow! You’ve Got to Try Butternut Queso Fundido

December 19, 2015 | By | Comments (7)

CL JanFeb 16: Wow! Butternut Squash Queso Fundido

For your next tailgate or Super Bowl Party, put out a bowl of our Butternut Squash Queso Fundido. This cheesy snack sports two-thirds less fat than the classic dish and gets extra richness from butternut squash.

Grab a chip and get dipping!


Butternut Queso Fundido
If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

1 teaspoon canola oil
¾ cup diced red onion
1½ tablespoons all-purpose flour
¼ cup unsalted chicken stock
1 (10-ounce) package frozen butternut squash puree, thawed
1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce
3 ounces shredded Oaxaca or part-skim mozzarella cheese (about ¾ cup), divided
3 ounces shredded reduced-fat 4-cheese Mexican-blend cheese (about ¾ cup), divided
 cup very thinly sliced radishes
¼ cup fresh cilantro leaves
3 tablespoons sliced green onions
2 tablespoons thinly sliced jalapeño pepper
30 light tortilla chips
Celery sticks (optional)

1. Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.

2. Preheat broiler to high.

3. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks, if desired.

SERVES 10 (serving size: ¼ cup fundido and 3 chips)
CALORIES 119; FAT 4.3g (sat 2.2g, mono 0.3g, poly 0.2g); PROTEIN 6g; CARB 16g; FIBER 2g; SUGARS 1g (est. added sugars 0g); CHOL 8mg; IRON 0mg; SODIUM 207mg; CALC 133mg

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  3. Tim

    I made this recipe for a small group and was a hit. I baked a small squash a few days prior and pureed it in a food processor. Cooked and mixed in a non-stick pan first and broiled it in a glass dish.

    March 2, 2016 at 3:56 pm
  4. Ashley

    Great dip! Butternut squash purée was not available at my local store so I used canned pumpkin. I added a little more stock to compensate for the lack of moisture. Overall, nice way to add some veggies to a classic snack!

    February 7, 2016 at 6:14 pm
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    […] I withheld. As I took each bite, I noticed that this snack would pair beautifully with guacamole, cheese dip, or even make an incredible option for nachos. Whether you’re looking for a healthier alternative […]

    January 27, 2016 at 11:01 am
  6. rae

    i made this tonight. halved it, wasn’t sure about it. used a 6″ skillet. my husband & i sat down and ate the entire thing in about 7 minutes. sooooo good. i skipped the radishes & scallions, used jarred pickled jalapeño on top, and only the 4-cheese blend. otherwise made as directed.

    January 23, 2016 at 5:13 pm
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