Acorn Squash Pasilla Chile Queso Fundido
Nov 20, 2017, Updated Nov 20, 2023
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As the leaves change color and the air gets crisper, the culinary world starts buzzing with the flavors of autumn. Among these seasonal delights, the Acorn Squash Cheese Dip Recipe stands out as a a delicious appetizer option. This dish is not just a dip; it’s a warm and easy to prepare bowl of comfort that combines the earthiness of acorn squash with the richness of melted cheese.
Acorn Squash Cheese Dip Recipe: A Fall Favorite
Imagine gathering around a table with friends and family, dipping into a luscious, creamy concoction that’s the epitome of fall comfort food. The Acorn Squash Cheese Dip Recipe marries the natural sweetness of roasted acorn squash with a decadent cheese blend, creating a perfect balance of flavors. This isn’t your average cheese dip; it’s a culinary adventure that takes you through the heart of autumn.
For those who love to pair their dips with something extra special, the salted honey Parker House rolls offer a delightful sweetness that complements the savory dip. And for a seafood twist, why not try the brown butter scallops with butternut squash risotto, a dish that perfectly encapsulates the flavors of the season.
Warm Acorn Squash Queso Fundido for Parties
Picture this: you’re hosting a fall-themed party, and you want a centerpiece appetizer that will wow your guests. The Warm Acorn Squash Queso Fundido is exactly what you need. It’s a spicy, cheesy, ooey-gooey delight that has everyone coming back for more. With variations like the “Spicy squash cheese fondue” or “Autumn queso fundido variations,” you can tailor this dish to suit any palate.
Tips & Tricks
- Perfect Roast: Roast the acorn squash until it’s tender and caramelized for maximum flavor.
- Cheese Matters: Use freshly grated cheese for a smoother melt, avoiding pre-shredded varieties.
- Spice it Up: Don’t shy away from adding spices like cumin or chili powder for an extra kick.
- Dipping Delights: Serve with tortilla chips or slices of baguette for a classic tortilla chips pairing
- Keep it Warm: Use a fondue pot or a slow cooker to keep the dip warm and melty throughout your gathering.
Absolutely! A kabocha squash would also work. Any other type of squash that opens like acorn squash (and can sit upright), will work great.
A blend of Monterey Jack and cheddar melts beautifully and provides a great flavor base. You could also opt for Oaxacan cheese, raclette or gouda.
Yes, you can prepare the squash mixture ahead and bake just before serving.
It sure is, as long as you stick to vegetarian-friendly cheeses.
Blend the squash mixture well and add cheese gradually while stirring constantly.
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Acorn Squash Pasilla Chile Queso Fundido
- 2 large acorn squash
- 1 teaspoon oil
- 1 small shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 1 pasilla, halved and deseeded OR you can use 1 jalapeño (if you like spice)
- 2 cups shredded mozzarella cheese or Oaxacan cheese
- 1 teaspoon minced cilantro
- You’re going to start by slice off the top of the acorn squash, taking off about 2 inches from the top. Peel the top and dice it up. I ended up about 1/2 cup of squash and that was the perfect amount. Slice off just enough from the bottom end so it can stand up nice and sturdy. Scoop out the seeds from the inside of the squash and discard. Place the squash on a parchment-lined baking sheet and preheat the oven to 350 degrees F.
- To a small saucepan, set over medium heat, add the oil. When hot, add the squash and a pinch of salt. Allow to cook, stirring frequently, for about 5 minutes. Next, add the shallot, garlic and pasilla chile. Cook for an additional 3 to 5 minutes. Remove from heat and set aside.
- To the squash, add a spoonful of the chile/squash mixture and then top with a handful of cheese. Repeat this until you’ve worked your way through all of the cheese and squash filling. Press the cheese all the way down into the squash and add any more you can to the top—you want this to be cheesy!
- Transfer to the oven to bake for 15 minutes. Remove it from the oven and using a teaspoon, give it a stir. (I know this sounds weird but you really need to do this so it’s all melty.) And then return it to the oven to bake for an additional 10 minutes.
- Serve with chips or crackers. I topped mine with some cilantro and a squeeze of lime.
Nutrition information is automatically calculated, so should only be used as an approximation.