Butternut Squash Chili Cheese Dip
Prep time
Cook time
Total time
Serves: 10 servings
  • 1 large butternut squash (2-3 pounds)
  • 1 tablespoon olive oil, divided
  • 2 teaspoons salt, divided
  • ¼ teaspoon, pepper
  • 1 small onion, chopped
  • 2 jalapeno peppers (stems, seeds, veins removed), chopped
  • 2 bell peppers (any color), chopped
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 can (14.5 ounces) diced tomatoes with green chiles
  • ¼ cup nutritional yeast (optional)
  • Juice of 1 lime
  • 2 cups nondairy milk (I used unsweetened almond milk)
  • chopped fresh cilantro (optional)
  1. Preheat the oven to 375 degrees.
  2. Cut and peel the butternut squash. Then chop into 1-inch cubes.
  3. Spread the cubes on a large lined baking sheet. Drizzle with a ½ tablespoon olive oil and sprinkle with ½ teaspoon of salt and pepper. Roast the squash for 40 minutes.
  4. While the squash is roasting, prepare the veggies. In a large saucepan, heat a ½ tablespoon olive oil over medium heat. Once heated, add the onions and sprinkle with ½ teaspoon of salt. Sauté for 3-4 minutes until softened. Add the jalapeno, bell peppers, cumin, chili powder and a ½ teaspoon of salt. Sauté for another 3-4 minutes. Then, add in the can of tomatoes with green chiles. Stir until combined and cook for another 2-3 mintues. Take the pan off the heat.
  5. When the butternut squash is done roasting, add it to the food processor along with the nutritional yeast (if using), ½ teaspoon of salt, and lime juice. Puree the mixture until smooth. Then, stream in the milk while the mixture is processing. Let the mixture process for a couple of minutes until it reaches a smooth and velvety consistency.
  6. Add the puree to the vegetable mixture in the saucepan. Stir until combined. Give the dip a taste and add salt as needed. Keep on low heat until ready to serve. Sprinkle with chopped fresh cilantro before serving.
Serving size: ½ cup
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 81 Fat: 2.8g Carb: 12.7g Fiber: 3.9g Protein: 3.7g Sugar 4.2g Sodium: 831mg
Recipe by Destination Delish at https://www.destinationdelish.com/butternut-squash-chili-dip/