Squash Nacho Cheese

A creamy puree of squash becomes the base of this unprocessed nacho cheese sauce. This sauce has fooled many a processed food lover into eating more than their fair share.

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  • 1. Preheat your oven to 375.
  • 2. Cut the squash in half and remove the seeds. Bake for 25-35 minutes until a spoon cuts into the flesh easily.
  • 3. Warm the milk over medium-low heat until it starts to steam lightly and then turn it off.
  • 4. Melt butter in a saucepan over medium heat. Sprinkle in the flour and whisk until it starts to turn golden. Slowly whisk in the warm milk. Continue to whisk until it thickens. Add in the cumin, chili powder, and salt. Turn off the heat, whisk periodically to keep clumps from forming.
  • 5. Peel the hatch chili peppers. Remove the seeds if you prefer a milder dip. Roughly chop.
  • 6. Add more cheese or peppers to taste.
  • 7. When the squash is cool enough to handle- scrap it out of the skin in chunks. Using a blender or food processor, add the squash with most of the milk sauce and pulse until the squash is smooth. Pour the squash back into the saucepan and stir in the shredded cheese and chili peppers. Add a splash of milk if you need to thin the dip at all.
  • 8. Serve warm or even place in a crockpot or fondue pot to serve it hot for a party.

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Lilly Allison Steirer