Butternut Squash Queso - KCTV5

Butternut Squash Queso

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Butternut Squash Queso
courtesy Rachel Ray 

1 small to medium butternut squash, peeled and chopped

EVOO – Extra Virgin Olive Oil, for drizzling

Salt and Pepper

1 carrot, peeled and finely chopped

1 small onion, finely chopped

2 large cloves garlic, finely chopped

1 teaspoon ground cumin, 1/3 palmful

1 teaspoon ground coriander, 1/3 palmful

1 rounded tablespoon seeded pureed chipotle adobo (puree entire can and freeze remainder)

1 cup vegetable or chicken stock

3 tablespoons butter

2 tablespoons flour

1 ½ cup milk

Freshly grated nutmeg, to taste

1 ½ cup shredded extra sharp yellow cheddar cheese

 For the nachos:

1 can spicy vegetarian refried beans

1 bag good-quality tortilla chips, such as blue corn, multi-grain or flax seed

1 can black beans, drained and rinsed (14 ounces)

Drained pickled jalapeño slices

Diced seeded tomatoes

Finely chopped red onion

Chopped cilantro

Diced avocado, dressed with lemon or lime juice

Preparation

Pre-heat the oven to 425°F.

Drizzle the squash with EVOO, salt and pepper and roast for 20-25 minutes, until golden and tender.


While the squash roasts, in a medium size pot, sauté the carrot, onion and garlic in a little EVOO over medium heat. Season with salt and pepper, cumin and coriander. Cook  for 10-12 minutes, until tender. Scrape into a food processor and add the chipotle puree and the roast squash along with the stock. Puree until very smooth and reserve.

Return the pot to stove and melt the butter. Whisk in the flour, cook for 1 minute, then whisk in the milk. Season with salt, pepper and a little nutmeg; melt in the cheese. Stir in the reserved vegetable puree and adjust the heat level and seasoning, to taste.

Switch on the broiler.

Heat the vegetarian refried beans with about 1/3 cup water to them out a little.

Arrange the chips in a casserole dish and dot with the thinned refried beans. Sprinkle with black beans and top with the butternut queso. (Note: You will have extra butternut queso. Thin it out with stock and enjoy as soup!) Broil until brown at the edges and the chips are crisp. Top with pickled jalapeños, tomatoes, onions, cilantro and avocado.

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