Acorn Squash Pasilla Chile Queso Fundido

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Acorn Squash Pasilla Chile Queso Fundido is a classic Mexican appetizer made with a fall twist! A decadent cheesy filling made with a pasilla chile, mozzarella cheese, and squash is roasted in an earthy and naturally sweet acorn squash. Just like traditional queso fundido this fall-themed version is served with tortilla chips! For dinner, pair it with apple cobbler for a sweet end to your meal, or an endive salad for a sophisticated touch.

Side view of a hand scooping acorn squash pasilla chile queso fundido with a tortilla chip.

If you love all things fall and squash then you have to try this Acorn Squash Soup, Brown Butter Scallops with Butternut Squash Risotto, Squash stuffed shells or Twice-Baked Acorn Squash with Maple Butter and Pecans. Whether you love savory, cheesy, seafood, or sweets these recipes perfectly encapsulates the flavors of fall, a.k.a cozy season!

Overhead image of acorn squash pasilla chile queso fundido on a serving platter with tortilla chips.

Ingredients You’ll Need for Acorn Squash Pasilla Chile Queso Fundido

  1. Acorn squash – The star ingredient! You’ll need 2 large acorn squash. Kabocha squash can also be used. Whatever variety you choose, it just needs to be able to stand upright.
  2. Pasilla – This is a mild/hot dried chile pepper. It has incredible flavor and will add a nice kick of heat to this cheesy squash dip.
  3. Cheese – Mozzarella or Oaxacan cheese will give the best flavor and cheese pull!

For the rest of the ingredients, please refer to the recipe index card below!

How To Make Acorn Squash Queso Fundido:

  1. For the acorn squash. Slice off the top of the squash then peel and dice it. Cut just enough off the bottom of the squash so it can stand upright then scoop out and discard the seeds. Place on a parchment paper lined baking sheet then set aside.
  2. For the pasilla squash filling. Saute diced squash, shallot, garlic and pasilla chile in a small saucepan for 5 minutes.
  3. Assemble. Working in layers alternate by adding squash chile-mixture and cheese into the acorn squash. Bake for 15 minutes, give the filling a stir then bake for another 10 minutes.
  4. Serve. Top with garnishes then serve with tortilla chips or crackers.

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.
  • If you don’t want to serve this in a squash, you can add everything to a 8-inch baking dish and bake it up!
  • 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.
Side view of a squash stuffed with cheese with tortilla chips on a serving platter.

Recipe FAQs

Can I use a different type of squash for this recipe?

Absolutely! A kabocha squash would also work. Any other type of squash that opens like acorn squash (and can sit upright), will work great.

What cheeses work best in this dip?

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.

Can I make the dip ahead of time?

Yes, you can prepare the squash mixture ahead and bake just before serving.

How do I get a smooth texture in the dip?

Blend the squash mixture well and add cheese gradually while stirring constantly.

Why is it called queso fundido?

Queso fundido means “melted or molten cheese”. It’s a gooey Mexican cheese dip mixed with chile peppers, onions, and sometimes sausage.

Overhead image of acorn squash pasilla chile queso fundido with tortilla chips on a wooden cutting board.

More Party Appetizer Recipes

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5 from 3 votes

Acorn Squash Pasilla Chile Queso Fundido

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8 -10 servings
Acorn Squash Pasilla Chile Queso Fundido is a classic Mexican appetizer made with a fall twist! A decadent cheesy filling made with a pasilla chile, mozzarella cheese, and squash is roasted in an earthy and naturally sweet acorn squash. Just like traditional queso fundido this fall-themed version is served with tortilla chips! For dinner, pair it with apple cobbler for a sweet end to your meal, or an endive prosciutto gratin for a sophisticated touch.

Equipment

  • 1 Sheet pan lined with parchment paper
  • 1 small saucepan

Ingredients 

  • 2 large acorn squash
  • 1 teaspoon oil
  • 1 pinch Salt
  • 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)
  • 1 pinch Salt
  • 2 cups shredded mozzarella cheese or Oaxacan cheese
  • 1 teaspoon minced cilantro

Instructions 

  • 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.

Notes

 

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.
  • If you don’t want to serve this in a squash, you can add everything to a 8-inch baking dish and bake it up!
  • 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.

Nutrition

Serving: 4g | Calories: 137kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 180mg | Potassium: 427mg | Fiber: 2g | Sugar: 1g | Vitamin A: 899IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mexican
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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14 Comments

  1. Sounds amazing. However, confused by your indicating you had doubled recipe for us. Then again you said to double recipe to serve more people. Is recipe as shown enough filling for 2 squash as recipe calls for? Thanks and looking forward to making.

  2. Using the squash as the dish is such a wonderful idea!! I tried this recipe and it was amazing! Thank you so much for it!
    Kendra
    WanderingInSunshine.com

  3. I can’t wait to make this! Literally typing in Whole Foods while cradling acorn squash.

    Is it possible to make this the night before a gathering and store overnight in the fridge? And reheat in the oven the day of? Or would you recommend waiting to make it the day of?

    1. Haha!

      You could assemble it (saute the squash and layer it with the cheese) and keep it in the fridge. Then all you have to do is bake it (for the first time, I wouldn’t recommend reheating it because the cheese might get funny) the night of your gathering!

  4. I want to eat this SO BADLY! (Also, I have a bunch of squash my neighbors grew me which are tiny and misshapen… do I get extra cute points?)