Description
Adapted from Cooking Light, Jan/Feb 2016
Ingredients
Scale
- 2 teaspoons olive oil
- 3/4 cup finely diced red onion
- 1 1/2 tablespoons all-purpose flour (can use gluten-free)
- 1/4 cup chicken or vegetable stock
- 1 10 ounce package frozen butternut squash puree, thawed
- 2 chipotle chile in adobo sauce minced (plus 2 teaspoons adobo sauce)
- 3/4 cup shredded mozzarella cheese (divided)
- 3/4 cup shredded 4-cheese Mexican blend (divided)
- pinch of salt
- Topping suggestions – thinly sliced radishes (chopped fresh cilantro, sliced green onions, sliced jalapeño pepper)
- Baked tortilla chips and celery sticks for serving
Instructions
- Preheat broiler to high.
- In a medium 8 inch cast iron skillet, heat oil over medium heat. Add red onion and cook approximately 5 minutes until softened. Add flour and cook 2 minutes stirring constantly. Add stock squash, chipotle, adobo sauce, and pinch of salt, and bring to a boil.
- Reduce heat to medium-low and add 1/2 the mozzarella cheese and half the Mexican blend cheese. Cook 2 minutes or until smooth, stirring until cheese melts. Spread mixture evenly throughout skillet.
- Sprinkle remaining cheese over top. Broil 2 minutes or until cheese is bubbly and lightly browned.
- Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks.
Notes
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