Vegetable Squash Winter Squash Butternut Squash Butternut Squash Queso Fundido 5.0 (1) 1 Review This cheesy dip recipe is lightened up by subbing mashed butternut squash for some of the melted cheese. We also loaded it with chili-spiced caramelized onions. Serve this healthy makeover with tortilla chips or sliced jicama for dipping. By Katie Webster Katie Webster Katie Webster is a recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on October 28, 2025 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD See More Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 30 mins Additional Time: 45 mins Total Time: 1 hr 15 mins Servings: 32 Yield: 6 cups Nutrition Profile: Low-Carb Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 32 servings 1 medium butternut squash (about 2 1/4 pounds), halved and seeded ½ teaspoon salt 1 tablespoon extra-virgin olive oil 1 large sweet onion, sliced 1 tablespoon chili powder ¼ teaspoon chipotle chile powder or cayenne pepper 8 ounces sharp Cheddar cheese, shredded 8 ounces Monterey Jack cheese, shredded ⅔ cup pico de gallo or fresh salsa, drained 2 tablespoons chopped fresh cilantro 2 tablespoons toasted pepitas 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. 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 Save Rate Print Nutrition Facts (per serving) 107 Calories 7g Fat 7g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Serving Size 3 Tbsp. Calories 107 % Daily Value * Total Carbohydrate 7g 2% Dietary Fiber 1g 4% Total Sugars 2g Protein 5g 10% Total Fat 7g 9% Saturated Fat 4g 19% Cholesterol 18mg 6% Vitamin A 4100IU 82% Vitamin C 9mg 9% Folate 19mcg 5% Sodium 212mg 9% Calcium 159mg 12% Iron 1mg 3% Magnesium 20mg 5% Potassium 168mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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.