Solo Mini-Post: Acorn Squash Queso

This recipe is a modified version of the Queso-ish Dip recipe from Thug Kitchen. I just want to give a big shout out to our friends Jeff and Aireen for turning us on to this amazing source for a surprising number of vegan recipes with a surprising number of vulgarities. You can check out the original recipe here: http://www.thugkitchen.com/butternut_squash_queso

Hey everybody! Dave here. I just wanted to do a quick mini post. It's one of those recipes that I have gotten singularly obsessed with and just keep making, recommending to people and, of course, eating. So, in the interest of having the recipe written down in an easily accessible place, here it it is: Acorn Squash Queso Dip. This is one of those "substitution" recipes that I vastly prefer to the item it is replacing. I've used this as a dip on its own, as a topping for nachos, and stirred into chili con queso. In each case, I thought it was tremendous. The texture and flavors were perfect, and the main ingredient is relatively cheap and plentiful.

Ingredients:

One Medium Acorn Squash
1 Cup Vegetable Broth
1/3 Cup Pico De Gallo
1/2 Cup Nutritional Yeast Flakes
2 Tbsp All Purpose Flour
3 Tbsp Vegetable Oil
2 Tsp Cumin
2 1/2 tsp Chili Powder
1 Tbsp Smoked Hungarian Paprika
1 10 oz Can of Diced Tomatoes and Green Chilies

Procedure:

Chop the Acorn Squash, scoop out the seeds and steam it for 12-15 minutes or until very soft

You don't have to attack it with a cleaver, but it's always an option

It's not a great day to be this squash

Discard the skin of the squash. Add the squash, the pico de gallo, the nutritional yeast and the vegetable broth to a blender and blend until very smooth.

The squash's day isn't getting any better...

In a medium sauce pan, heat the oil and add cumin, chili powder and paprika. As the spices begin to bloom, stir them briskly and add the flour.

That's right, we're making a roux!

When the flour takes on the consistency of a roux (think somewhere between toothpaste and Playdoh) add the entire can of tomatoes and chilies including the juices. Stir briskly for 30 seconds and reduce the heat to low.

Not the most appetizing part of the recipe, honestly

Slowly add the acorn squash mixture while stirring (also slowly). Gradually bring the heat up to high until the mixture begins to bubble. Remove the pan from the heat and let sit. It should thicken considerably as it cools.

Sweet Potato Chips and Squash Queso. NOTHING IS AS IT SEEMS!!