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Butternut Squash Queso

Prep Time:

10 mins

Cook Time:

30 mins

Servings:

Flavors Used:

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!®