Prep Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:32Yield:6 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:32Yield:6 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:32
Servings:
32
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumbutternut squash (about 2 1/4 pounds), halved and seeded½teaspoonsalt1tablespoonextra-virgin olive oil1largesweet onion, sliced1tablespoonchili powder¼teaspoonchipotle chile powder or cayenne pepper8ouncessharp Cheddar cheese, shredded8ouncesMonterey Jack cheese, shredded⅔cuppico de gallo or fresh salsa, drained2tablespoonschopped fresh cilantro2tablespoonstoasted pepitas
Cook Mode(Keep screen awake)
Ingredients
1mediumbutternut squash (about 2 1/4 pounds), halved and seeded
½teaspoonsalt
1tablespoonextra-virgin olive oil
1largesweet onion, sliced
1tablespoonchili powder
¼teaspoonchipotle chile powder or cayenne pepper
8ouncessharp Cheddar cheese, shredded
8ouncesMonterey Jack cheese, shredded
⅔cuppico de gallo or fresh salsa, drained
2tablespoonschopped fresh cilantro
2tablespoonstoasted pepitas
DirectionsPreheat oven to 400 degrees F. Line a baking sheet with parchment paper.Place squash cut-side down on the prepared pan. Bake until tender, 50 minutes to 1 hour. Turn over and let cool slightly. Scoop the flesh into a food processor and add salt. Puree until smooth. Measure out 2 cups of puree (reserve any remaining squash for another use). Set aside.Meanwhile, combine oil and onion in a medium saucepan. Cover and cook over medium heat, stirring often, for 10 minutes. Uncover and continue cooking until the onion is very soft and browned, 8 to 10 minutes more, reducing the heat and adding 1 tablespoon water at a time, as needed, if the onion begins browning too quickly. Stir in chili powder and chipotle (or cayenne). Remove from heat, cover and let stand for 10 minutes.When the squash is done, reduce oven temperature to 350 degrees. Coat a medium cast-iron skillet (10-inch) with cooking spray.Toss Cheddar and Monterey Jack in a large bowl. Stir 1 cup of the cheeses into the reserved squash puree. Spread about half of the remaining cheese in the prepared pan. Top with the squash. Spread half of the caramelized onions over the squash. Top with the remaining cheese and onions.Bake until the cheese is melted and bubbling along the edges, about 20 minutes. Let cool for 10 minutes. Top with pico de gallo (or salsa), cilantro and pepitas.TipsTo make ahead: Refrigerate the dip (Steps 1-5) for up to 6 hours. Bake for 25 to 30 minutes in Step 6.Originally appeared: EatingWell Magazine, November/December 2017
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.Place squash cut-side down on the prepared pan. Bake until tender, 50 minutes to 1 hour. Turn over and let cool slightly. Scoop the flesh into a food processor and add salt. Puree until smooth. Measure out 2 cups of puree (reserve any remaining squash for another use). Set aside.Meanwhile, combine oil and onion in a medium saucepan. Cover and cook over medium heat, stirring often, for 10 minutes. Uncover and continue cooking until the onion is very soft and browned, 8 to 10 minutes more, reducing the heat and adding 1 tablespoon water at a time, as needed, if the onion begins browning too quickly. Stir in chili powder and chipotle (or cayenne). Remove from heat, cover and let stand for 10 minutes.When the squash is done, reduce oven temperature to 350 degrees. Coat a medium cast-iron skillet (10-inch) with cooking spray.Toss Cheddar and Monterey Jack in a large bowl. Stir 1 cup of the cheeses into the reserved squash puree. Spread about half of the remaining cheese in the prepared pan. Top with the squash. Spread half of the caramelized onions over the squash. Top with the remaining cheese and onions.Bake until the cheese is melted and bubbling along the edges, about 20 minutes. Let cool for 10 minutes. Top with pico de gallo (or salsa), cilantro and pepitas.TipsTo make ahead: Refrigerate the dip (Steps 1-5) for up to 6 hours. Bake for 25 to 30 minutes in Step 6.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place squash cut-side down on the prepared pan. Bake until tender, 50 minutes to 1 hour. Turn over and let cool slightly. Scoop the flesh into a food processor and add salt. Puree until smooth. Measure out 2 cups of puree (reserve any remaining squash for another use). Set aside.
Meanwhile, combine oil and onion in a medium saucepan. Cover and cook over medium heat, stirring often, for 10 minutes. Uncover and continue cooking until the onion is very soft and browned, 8 to 10 minutes more, reducing the heat and adding 1 tablespoon water at a time, as needed, if the onion begins browning too quickly. Stir in chili powder and chipotle (or cayenne). Remove from heat, cover and let stand for 10 minutes.
When the squash is done, reduce oven temperature to 350 degrees. Coat a medium cast-iron skillet (10-inch) with cooking spray.
Toss Cheddar and Monterey Jack in a large bowl. Stir 1 cup of the cheeses into the reserved squash puree. Spread about half of the remaining cheese in the prepared pan. Top with the squash. Spread half of the caramelized onions over the squash. Top with the remaining cheese and onions.
Bake until the cheese is melted and bubbling along the edges, about 20 minutes. Let cool for 10 minutes. Top with pico de gallo (or salsa), cilantro and pepitas.
Tips
To make ahead: Refrigerate the dip (Steps 1-5) for up to 6 hours. Bake for 25 to 30 minutes in Step 6.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)107Calories7gFat7gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
