Here’s a great destination for that butternut squash you’ve been roasting, pureeing, and stashing in the freezer – a smooth and silky queso dip with a kick of smoky heat.

• 1 teaspoon canola oil
• ¾ cup diced red onion
• 1 ½ tablespoons all-purpose flour
• ¼ cup vegetable broth or stock
• 1 1/2 cups butternut squash puree, thawed if frozen
• 1 tablespoon chipotle chile, minced
• 2 teaspoons adobo sauce
• 1 ½ cups orange cheddar, shredded
• 1/3 cup thinly sliced radishes
• ¼ cup chopped fresh cilantro
• 3 tablespoons sliced scallions
• 2 tablespoons thinly sliced jalapeno peppers
• Tortilla chips for serving

1. Heat the oil in a medium cast-iron skillet over medium heat. Add the red onion; cook, stirring, about 5 minutes or until softened.

2. Add the flour to the pan and cook, stirring constantly, for 2 minutes.

3. Add the vegetable broth or stock, the squash puree, the chipotle, and the adobo sauce. Bring to a boil. Reduce the heat to medium-low and add the cheddar cheese, stirring until it melts.

4. Top with radishes, cilantro, scallions and jalapeno. Serve with tortilla chips.