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Lilly’s Table

 
 
Pico de Gallo
© Lillys-Table.com Photo of Squash Nacho Cheese Dip
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Squash Nacho Cheese Dip

from Nacho Cheese Dip, Black Bean, Pico de Gallo & Chips, the Week of October 12, 2014.
View the previous recipe for this meal.

Try this squash based dip instead of that chili dotted, processed cheese stuff so often used on nachos. The orange squash gives it color & a smooth texture, not to mention beta carotene and other great nutrients. Use a strong, sharp cheddar which will add a ton of flavor without needing to add a lot of cheese. If possible, use frozen hatch chili, but a can is an okay substitution when they are out of season.

Ingredients

  • 2 lbs winter squash, more or less, orange-flesh is best such as buttercup, butternut, or acorn
  • 1½ cup milk
  • 2 tablespoons butter, unsalted
  • 2 tablespoons flour, all-purpose or rice flour
  • 1 teaspoon cumin, ground
  • ½ teaspoon chili powder, more if desired
  • ¾ cup cheddar cheese, grated, sharp is ideal
  • 4 ounces hatch chili, peeled, fresh, frozen or canned
  • ½ teaspoon salt, more to taste if needed

Serving Size: 4 People

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Preparation Instructions

Preheat your oven to 375.

Cut the squash in half and remove the seeds. Bake for 25-35 minutes until a spoon cuts into the flesh easily.

Warm the milk over medium-low heat until it starts to steam lightly and then turn it off.

Melt butter in a saucepan over medium heat. Sprinkle in the flour and whisk until it starts to turn golden. Slowly whisk in the warm milk. Continue to whisk until it thickens. Add in the cumin, chili powder, and salt. Turn off the heat, whisk periodically to keep clumps from forming.

Peel the hatch chili peppers, if necessary. Remove the seeds if you prefer a milder dip. Roughly chop.

When the squash is cool enough to handle- scrap it out of the skin in chunks. Using a blender or food processor, add the squash with most of the milk sauce and pulse until the squash is smooth. Pour the squash back into the saucepan and stir in the shredded cheese and chili peppers. Add a splash of milk if you need to thin the dip at all.

Add more cheese or peppers to taste. Serve warm or even place in a crockpot or fondue pot to serve it hot for a party.