Roasted Butternut Squash Queso

Ingredients

• 2
  
  cups butternut squash, cubed
  
• 2
  
  tablespoons olive oil
  
• 1
  
  teaspoon cumin
  
• 1/2
  
  teaspoon smoked paprika
  
• 1/2
  
  teaspoon chili powder
  
• 
  
  Salt and pepper
  
• 3
  
  tablespoons butter
  
• 2
  
  cloves of garlic, chopped
  
• 3
  
  tablespoons flour
  
• 2
  
  cups whole milk
  
• 1
  
  cup sharp yellow cheddar cheese, shredded
  
• 1/2
  
  cup pepper jack or Monterey cheese, shredded
  
• 1-2
  
  chipotle in adobo peppers (depending on how spicy you like it)
  
• 
  
  Cilantro, chopped for garnish
  
• 
  
  Scallions, chopped for garnish
  
• 
  
  Serrano pepper, sliced thin, for garnish
  
• 
  
  Sweet potato chips or tortilla chips, for serving
  

Directions

1. Preheat oven to 400° F. In a bowl, toss the butternut squash with olive oil, cumin, smoked paprika, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Once coated, pour onto a parchment lined sheet tray and roast for 20-25 minutes or until squash is tender. Set aside.
2. To make to queso, melt the butter in a medium sauce pan. Once the butter is hot, add the garlic and cook for about a minute or two until garlic is fragrant. Next, add in the flour and cook until just toasted, about two minutes. Using a whisk, slowly incorporate the milk to make a béchamel. Bring the béchamel to a bubble and let thicken just a bit. Remove from the heat and pour it straight into a blender.
3. To the blender, add the roasted squash, both cheeses, and the chipotle peppers. Blend for a few minutes or until the sauce is very smooth and silky. Taste and season with more salt, if necessary.
4. Pour into a serving bowl and serve immediately or put into a fondue pot to keep warm. Garnish the top with chopped cilantro, scallions and serrano pepper slices.