Acorn Squash Pasilla Chile Queso Fundido

5 from 3 votes

Acorn Squash Pasilla Chile Queso Fundido

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.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings: -10 servings

Author: Adrianna Adarme

Cost: $15

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