Cheesy Butternut Squash Queso Dip

I used to think queso had to come from a jar or involve a complicated cheese sauce that always seemed to curdle on me. Then I discovered you could make it with butternut squash, and honestly, it changed everything.

The squash gives you that creamy, rich base without all the fuss of making a roux or worrying about your cheese clumping up. Plus, you get to sneak some vegetables into what’s basically a party snack. My kids have no idea they’re eating squash when I serve this dip—they just know it tastes good with tortilla chips.

What Kind of Butternut Squash Should I Use?

For this queso dip, you can absolutely use the frozen butternut squash puree called for in the recipe – it’s convenient and works perfectly. If you want to make your own puree, you can roast fresh butternut squash until tender, then blend it until smooth. Fresh butternut squash will give you a slightly sweeter flavor, but honestly, the frozen stuff is so good that most people won’t notice the difference. Just make sure to thaw the frozen puree completely before using it, and if there’s any excess water, give it a gentle squeeze in a clean kitchen towel to remove some moisture.

Options for Substitutions

This creamy queso dip is pretty forgiving when it comes to swaps and substitutions:

• Frozen butternut squash puree: If you can’t find frozen butternut squash puree, you can roast fresh butternut squash and puree it yourself, or try canned pumpkin puree as a close substitute. Sweet potato puree also works well and gives a similar creamy texture.
• Monterey Jack cheese: Feel free to mix things up with other good melting cheeses like sharp cheddar, pepper jack for extra heat, or a Mexican cheese blend. Just avoid pre-shredded cheese if possible – freshly grated melts much smoother.
• Red onion: Yellow or white onions work just as well if that’s what you have on hand. You can even use green onions, though you’ll want to add them at the end for a milder flavor.
• Diced tomatoes and green chilies: Regular diced tomatoes plus a small can of diced green chilies will work perfectly. Or try fire-roasted diced tomatoes for a smokier flavor.
• Spices: Don’t have cumin or chili powder? Try taco seasoning (about 1 teaspoon) or add some smoked paprika and garlic powder instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butternut squash queso is adding the cheese too quickly or over high heat, which causes it to seize up and become grainy instead of smooth – always reduce the heat to low and add the shredded cheese gradually, stirring constantly.

Another common error is not properly thawing and draining the frozen butternut squash puree, which can make your dip watery and thin, so be sure to thaw it completely and press out excess moisture with paper towels.

Don’t skip sautéing the onions and garlic until they’re soft and fragrant, as raw aromatics will give your dip a harsh bite instead of the mellow flavor you want.

Finally, if your queso gets too thick while serving, simply stir in a tablespoon of the liquid from the canned tomatoes to bring it back to the perfect dipping consistency.

What to Serve With Butternut Squash Queso Dip?

This creamy butternut squash queso is perfect for dipping tortilla chips, and I love using the thick, sturdy ones that won’t break when you scoop up all that cheesy goodness. You can also serve it with fresh cut vegetables like bell pepper strips, celery sticks, or even roasted sweet potato wedges for a fun fall twist. For a heartier option, try spooning it over baked nachos with black beans and jalapeños, or use it as a sauce for quesadillas or tacos. The sweet butternut squash flavor also pairs really well with crispy pita chips or even warm soft pretzels for dipping.

Storage Instructions

Refrigerate: This butternut squash queso keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day after all those flavors have had time to meld together. Just give it a good stir before serving since it might separate a little.

Freeze: You can freeze this queso for up to 3 months, though the texture might change slightly when you thaw it. Pour it into freezer-safe containers or ice cube trays for individual portions. Let it thaw completely in the fridge overnight before reheating.

Warm Up: To bring your queso back to life, warm it gently on the stovetop over low heat while stirring frequently. You can also use the microwave in 30-second intervals, stirring between each round. Add a splash of milk or cream if it seems too thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 35-40 g
• Carbohydrates: 50-55 g

Ingredients

• 1 tsp extra-virgin olive oil
• 1/2 cup red onion, finely chopped (from about 1/4 medium red onion)
• 1 garlic clove, minced
• 12 oz frozen pureed butternut squash
• 10 oz can petite diced tomatoes with green chilies
• 1/2 tsp ground cumin seed
• 1/2 tsp chili powder blend
• 8 oz monterey jack cheese, grated

Step 1: Thaw the Butternut Squash

• 12 oz frozen pureed butternut squash

Place the unwrapped frozen pureed butternut squash in a microwave-safe bowl.

Heat in the microwave for 5 minutes at 50% power, or until completely thawed.

Stir halfway through to encourage even thawing.

Step 2: Sauté the Onions and Garlic

• 1 tsp extra-virgin olive oil
• 1/2 cup red onion, finely chopped (from about 1/4 medium red onion)
• 1 garlic clove, minced

While the squash is thawing, heat the olive oil in a large saucepan over medium heat.

Add the finely chopped red onion and cook for 4-5 minutes, until it becomes translucent.

Stir in the minced garlic and cook for an additional minute or until fragrant.

Step 3: Simmer the Vegetables and Spices

• thawed pureed butternut squash (from Step 1)
• 10 oz can petite diced tomatoes with green chilies
• 1/2 tsp ground cumin seed
• 1/2 tsp chili powder blend

Add the thawed butternut squash (from Step 1), canned diced tomatoes with green chilies, ground cumin seed, and chili powder blend to the saucepan with the sautéed onions and garlic (from Step 2).

Stir well, increase the heat to medium-high, and bring the mixture to a boil.

Step 4: Melt the Cheese and Serve

• 8 oz Monterey Jack cheese, grated

Reduce the heat to low and gradually add the grated Monterey Jack cheese, stirring continuously until the cheese is completely melted and the mixture is smooth.

Serve immediately for the best texture.

I like to let the cheese melt slowly, as it helps prevent the sauce from becoming grainy.