Roasted Butternut Squash & Pumpkin Queso Dip is a cheesy appetizer that is perfect for game day!

Let’s dip.

Like dip, dip. Not like that dip. Whoa. This is a PG blog y’all.

But seriously, it’s Wednesday. We’re almost to the weekend and I need something to distract me. Enter this fall infused queso dip.

Raise your hand if you order queso when you go out to a Mexican restaurant? Don’t be shy. We are all friends here. I am that person that orders the dip and as soon as the waiter walks away I immediately regret it. It’s like going through the McDonald’s drive thru. Once you commit to the line there’s no escaping.

Hey, don’t look at me like you don’t secretly go to McDonald’s. Have you tried their fries? Yeah, you go to McDonald’s. Anyways, when the waiter brings back the vat of queso I have ZERO self control. I look like Gollum who has finally found it’s precious and suck down the entire bowl without blinking. Once I come up for air, I look around like what happened.

Queso has a funny way of making you do strange things. Ever put out a bowl of Rotel during a football game or family gathering? One sniff and people will gather like zombies. They won’t leave until that bowl is wiped cleaned. Well, I promise this Roasted Butternut Squash & Pumpkin Queso Dip won’t bring about the apocalypse. But I do promise this dip is crazy good!

Just some roasted butternut squash, pumpkin puree, caramelized onions and shit load of cheese! Make it for your next gathering or for yourself (no judgement here!). Now, let’s dip.

Roasted Butternut Squash & Pumpkin Queso Dip


  • 2 cups cubed butternut squash
  • 1/2 cup diced yellow onion
  • 1 tbsp chili powder
  • 1 tbsp olive oil
  • 1/3 cup pumpkin puree
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • Pico de gallo, for garnish
  • Fresh cilantro, for garnish
  • 2 tbsp toasted pepitas
  • Sour cream, for garnish


  1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.
  2. Place the butternut squash and yellow onion on a baking sheet. Drizzle the veggies with olive oil, chili powder, salt and pepper. Toss to combine. Roast the veggies for 25 to 30 minutes or until golden brown. Remove from oven and set aside.
  3. Reduce the oven temperature to 350 degrees. Spray a (10-inch) skillet with non-stick cooking spray.
  4. In a food processor add the butternut squash, onion and pumpkin puree. Pulse until smooth adding water if too thick.
  5. Next, take 1/2 the butternut squash mixture and spread it on the bottom of the skillet. Top with 1/2 cup of each of the cheese. Next, spread the remaining squash puree on top followed by the remaining cheese.
  6. Bake the dip for about 10 to 15 minutes or until bubbly. Garnish with all the toppings!
All images and text ©