The Garden & Saucier
Butternut Squash Choriqueso (Spicy Cheese Dip)
The Strategy:
This warm, velvety cheese dip combines sweet roasted butternut squash puree with spicy chorizo and melted mozzarella and Monterey Jack. The natural sweetness of the squash balances the smoky heat of chipotle in adobo and savory sausage, creating a uniquely complex dip. It is a fantastic, comforting starter that is quick to assemble and guarantees a warm welcome.
Ingredients
- 1 medium butternut squash, halved, seeds removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 tablespoon butter
- 1 small red onion, peeled and finely diced, about ½ cup
- 4 ounces fresh chorizo sausage
- 2 tablespoons unbleached all-purpose flour
- 1 cup homemade chicken broth, or prepared low sodium chicken broth
- 1 small chipotle chili in adobo sauce, minced, about 2 teaspoons
- 4 ounces fresh mozzarella cheese, about 1 cup
- 4 ounces Monterey Jack cheese, about 1 cup
- Pickled jalapeño peppers, for serving
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375°.
- Drizzle the cut side of the butternut squash with olive oil and season with chili powder, salt and pepper.
- Place the squash cut-side-down into a rimmed baking sheet.
- Roast until the squash is soft, about 20 to 30 minutes. Scoop out the squash from the skin.
- Place the squash into the bowl of a food processor (or use an immersion blender) to puree.
- Heat the butter in a cast iron skillet over medium-high heat.
- Add the onion and chorizo and cook for 4 to 5 minutes until the sausage is browned.
- Sprinkle the flour over the sausage and onion.
- Stir in the chicken broth and cook until the sauce starts to thicken, about 2 to 3 minutes more.
- Stir in the butternut squash puree and chipotle chili.
- Reduce the heat to medium and stir in the mozzarella cheese until melted.
- Stir in the Monterey Jack cheese.
- Top the choriqueso with slices of pickled jalapeno peppers and fresh cilantro.
- Serve with tortilla chips to dip.
The Heart of the Table
Placed in a warm cast-iron skillet in the center of the table, this bubbling, colorful cheese dip is a magnet for hungry guests. The smoky, spicy aroma draws everyone close, creating an interactive and lively dipping experience that sets a relaxed tone for the gathering. It is a fun, comforting dish that turns casual grazing into a shared moment of connection.
The Art of the Host
- a large, hand-thrown ceramic serving platter with an organic rim
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Serve the dip warm directly in a cast-iron skillet, topped with bright pickled jalapenos and fresh cilantro, surrounded by a generous ring of warm, salty tortilla chips.
- THE POUR: A cold, crisp Mexican lager with a lime wedge or a refreshing, citrusy Margarita to balance the spicy chorizo and rich cheese.
- THE VIBE: Covered Veranda: Casual seating, warm outdoor string lights, and the sound of laughter create a breezy, festive mood perfect for sharing stories.