Butternut Queso Fundido

My guests loved it. However, I baked the butternut squash for at least 80 minutes and it still wasn't done. I also added more stock as noted in other reviews to get a decent scooping texture.

My entire family loves this (even my little kids and toddlers who hate veggies and spicy things!). It's in my regular rotation and it's always a hit. I love the balance of sweetness from the squash and spice from the chipotles. I sometimes add extra lean ground beef to make it even heartier.

This is too thick and definitely too butternut tasting. We were looking for a healthier but good tasting alternative to queso dip and this is NOT it.  If you are a cheese lover don't waste your time on this one. 

Great flavor & comfortably filling! I presented it as an entree and called it Mexican lasagna. No chips needed this way, just veggies.

Recipe can be doubled, or more. I made it x5 because we were eating all of the butternut that had been fall decorations! Faster to roast ahead of time.

Strong taste of squash, did not like it.

Delicious! I added a couple splashes more of chicken broth to the squash mixture before adding the cheese because it looked too thick (as the previous reviewer noted as well). I skipped the radishes only because I didn't have any on hand. I served it with tortilla scoops, pretzel chips, carrot sticks, celery sticks, and meatballs. Unfortunately, my 5 yr old son must have sensed a trick to this seemingly "fun" meal offering, because he took one bite and wouldn't eat any more of it. His loss! I can't wait to make this for a party.

High rating for flavor - just excellent.  Actually used a bit more red onion - stirring with the flour was really dry but stirred anyway for 2 min. I had butternut squash on the counter so I microwaved it and weighed out 10 oz.   Added the squash, adobo (a bit more adobo chilis than called for)and stock - seemed really thick and thought it would be ridiculously thick once I added cheese so I added 1/4 c more water.  Was thick and creamy with the cheese - just perfect consistency.  We broiled on HI - it melts fast and browns fast so watch it closely.  I do not have a small cast iron pan, used a nonstick skillet and transferred to a small ceramic dish for broiling and serving.  New favorite and love how the squash adds a hint of sweetness - it's our new go-to for queso.  I wonder how it would work to keep heated with a fondue set up - or some other warming tray.  Might try that for a party. Certainly the cast iron pan would help retain heat.