This roasted butternut squash queso is a creamy, flavorful twist on classic cheese dip. Roasted squash blended with a cheesy béchamel base, seasoned with Dan-O's SPG Tri-O and Tac-O spices, creates a smooth and velvety dip that’s perfect for parties, game day, or cozy nights in. Garnished with fresh green onions, this easy-to-make queso is both comforting and packed with seasonal flavor.
Ingredients
- 2 tsp Dan-O’s Tac-O Seasoning
- 1 tsp Dan-O’s Chipotle Seasoning
- 1 tsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 3 tbsp butter
- 2 tsp minced garlic
- 3 tbsp flour
- 2 cups whole milk
- 2 cups sharp yellow cheddar cheese, shredded
- 1/2 cup pepper jack or Monterey cheese, shredded
- 3 stalks of green onion - chopped
Preparation Instructions
- Preheat the oven to 425°F.
- In a bowl, toss cubed butternut squash with olive oil, 1 teaspoon each of Dan-O’s SPG Tri-O Seasoning and Dan-O’s Tac-O Seasoning. Spread the squash on a parchment-lined sheet tray and roast for 20–25 minutes, or until tender. Set aside.
- Make the Béchamel Base: In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in the flour and cook for about 2 minutes until lightly toasted.
- Gradually whisk in the milk to form a smooth béchamel sauce. Bring to a gentle bubble and let it thicken slightly. Remove from heat.
- Blend the Queso: Pour the béchamel into a blender. Add the roasted squash, cheeses, extra Dan-O’s Tac-O, and Dan-O’s Chipotle seasoning. Blend until the sauce is smooth and creamy. Adjust the thickness by adding more milk if needed. Taste and season with additional salt if necessary.
- Pour the queso into a serving bowl or a fondue pot to keep warm. Garnish with chopped green onions and serve immediately with tortilla chips, vegetables, or bread for dipping. Yum Yum Get Ya Sum!®
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