Cooking Light
Use the slow cooker to roast nutritious butternut squash for this cheesy Mexican-style dip. You can start with packaged prechopped squash to keep the hands-on time brief. Serve with baked tortilla chips and fresh veggies.
How to Make It
Combine squash, onion, chiles, salt, and pepper in a 4-quart slow cooker coated with cooking spray. Cover and cook on low until squash is very tender, about 3 hours. Puree with an immersion blender, gradually adding stock, until smooth. Add cheeses, stirring until melted. Top with scallions.
Also appeared in: Cooking Light, September, 2021,Soups & Stews
