ROASTED BUTTERNUT SQUASH QUESO

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ROASTED BUTTERNUT SQUASH QUESO
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✳️ INGREDIENTS ⤵️
🔹 2½ cups butternut squash, cubed
🔹 1 tbsp neutral oil
🔹 ½ tsp sea salt
🔹 1½ cups raw cashews, soaked in hot water for at least 30 mins then drained
🔹 ¾ cup nutritional yeast
🔹 1-2 serrano peppers, halved and seeded
🔹 ½ cup plain vegan yogurt
🔹 2 tbsp lemon juice
🔹 1 cup plant milk
🔹 Seasonings: 1 tsp each sea salt, smoked paprika, garlic powder and onion powder, ½ tsp cumin, turmeric, cayenne and dried parsley
🔹 1 cup diced tomatoes with green chilies (optional)
🔹 Optional toppings: chopped cilantro, scallions, baby tomatoes, serrano peppers and red pepper flakes
✳️ METHOD ⤵️
🔹 Preheat oven to 350°F (180°C) and line a sheet pan with parchment paper. Add the butternut squash to the pan, drizzle with the oil and sprinkle with the ½ tsp sea salt then roast until tender, ~25 mins. Remove from oven and let cool to room temp.
🔹 Combine the roasted butternut squash with the rest of the ingredients EXCEPT the diced tomatoes with green chilies. Pulse until completely smooth and creamy.
🔹 Transfer queso to a bowl, mix in the diced tomatoes. Serve warmed or at room temp with your choice of toppings and chips, crackers and/or raw veggies and enjoy!