Butternut Squash Queso
Annie says, "This recipe was inspired by an appetizer at Matthew Kenney's now-defunct "plant based Mexican kitchen," Tamazul, in Oklahoma City. While everything I've eaten there has been delicious, fresh and creative - their queso impressed me more than any other dish. I was too shy to ask how they made it, so I set about creating my own version. This also makes a delicious sauce for mac 'n' cheez. Gluten-free, Oil-free, Easy
Servings: 8
Calories: 118kcal
Ingredients
- 2 cups roasted* butternut squash
- ½ cup raw cashews (soaked 8-12 hours, rinsed and drained)
- 1 Tbsp white miso paste
- 2 Tbsp fresh lemon juice
- 1 ½ Tbsp nutritional yeast
- 1 tsp dried onion flakes
- ½ tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cumin powder
- ¼ tsp turmeric
- Water (as needed)
Instructions
- Add all of the ingredients to a high-speed blender or regular blender and process until very smooth. You will need to tamp down the ingredients and add water - just a little at a time - during processing to get a very smooth texture.
- Transfer the mixture to a small saucepan and gently heat. Serve warm with baked tortilla chips or fresh steamed vegetables. Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Notes
Suggestions:
Try using pumpkin puree or roasted sweet potato in place of the butternut squash.
Reserve 1 cup of the queso to make Cheddar Cheez (also in CRAVE EAT HEAL).
If you like it spicy, stir in a ¼ cup of fresh, diced jalapeño peppers (or pickled jalapeños) - or for milder flavor - stir in a ¼ cup of roasted red bell pepper. *Here's how I roast a butternut squash: Preheat the oven to 425-degrees and line a large baking sheet with aluminum foil. cut off the squash's stem and pierce the skin a few times with a knife. Place the whole squash on the baking sheet and cook for 45 minutes to 1 hour, or until the flesh of the squash is very soft (I test it by inserting a knife). The skin will be shiny and dark brown. Remove from the oven and allow to cool completely before handling. Peel off the skin, then break open the squash and scoop out the seeds. Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Try using pumpkin puree or roasted sweet potato in place of the butternut squash.
Reserve 1 cup of the queso to make Cheddar Cheez (also in CRAVE EAT HEAL).
If you like it spicy, stir in a ¼ cup of fresh, diced jalapeño peppers (or pickled jalapeños) - or for milder flavor - stir in a ¼ cup of roasted red bell pepper. *Here's how I roast a butternut squash: Preheat the oven to 425-degrees and line a large baking sheet with aluminum foil. cut off the squash's stem and pierce the skin a few times with a knife. Place the whole squash on the baking sheet and cook for 45 minutes to 1 hour, or until the flesh of the squash is very soft (I test it by inserting a knife). The skin will be shiny and dark brown. Remove from the oven and allow to cool completely before handling. Peel off the skin, then break open the squash and scoop out the seeds. Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 77mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6750IU | Vitamin C: 20.6mg | Calcium: 40mg | Iron: 1.4mg