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Acorn Squash Pasilla Chile Queso Fundido
Serving: 4g | Calories: 137kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 180mg | Potassium: 427mg | Fiber: 2g | Sugar: 1g | Vitamin A: 899IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Acorn Squash Pasilla Chile Queso Fundido is a classic Mexican appetizer made with a fall twist! A decadent cheesy filling made with a pasilla chile, mozzarella cheese, and squash is roasted in an earthy and naturally sweet acorn squash. Just like traditional queso fundido this fall-themed version is served with tortilla chips! For dinner, pair it with apple cobbler for a sweet end to your meal, or an endive prosciutto gratin for a sophisticated touch.
If you love all things fall and squash then you have to try this Acorn Squash Soup, Brown Butter Scallops with Butternut Squash Risotto, Squash stuffed shells or Twice-Baked Acorn Squash with Maple Butter and Pecans. Whether you love savory, cheesy, seafood, or sweets these recipes perfectly encapsulates the flavors of fall, a.k.a cozy season!
Ingredients You’ll Need for Acorn Squash Pasilla Chile Queso Fundido
- Acorn squash – The star ingredient! You’ll need 2 large acorn squash. Kabocha squash can also be used. Whatever variety you choose, it just needs to be able to stand upright.
- Pasilla – This is a mild/hot dried chile pepper. It has incredible flavor and will add a nice kick of heat to this cheesy squash dip.
- Cheese – Mozzarella or Oaxacan cheese will give the best flavor and cheese pull!
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Acorn Squash Queso Fundido:
- For the acorn squash. Slice off the top of the squash then peel and dice it. Cut just enough off the bottom of the squash so it can stand upright then scoop out and discard the seeds. Place on a parchment paper lined baking sheet then set aside.
- For the pasilla squash filling. Saute diced squash, shallot, garlic and pasilla chile in a small saucepan for 5 minutes.
- Assemble. Working in layers alternate by adding squash chile-mixture and cheese into the acorn squash. Bake for 15 minutes, give the filling a stir then bake for another 10 minutes.
- Serve. Top with garnishes then serve with tortilla chips or crackers.
Tips & Tricks
- Perfect Roast: Roast the acorn squash until it’s tender and caramelized for maximum flavor.
- Cheese Matters: Use freshly grated cheese for a smoother melt, avoiding pre-shredded varieties.
- Spice it Up: Don’t shy away from adding spices like cumin or chili powder for an extra kick.
- If you don’t want to serve this in a squash, you can add everything to a 8-inch baking dish and bake it up!
- Dipping Delights: Serve with tortilla chips or slices of baguette for a classic tortilla chips pairing
- Keep it Warm: Use a fondue pot or a slow cooker to keep the dip warm and melty throughout your gathering.
Recipe FAQs
Can I use a different type of squash for this recipe?
Absolutely! A kabocha squash would also work. Any other type of squash that opens like acorn squash (and can sit upright), will work great.
What cheeses work best in this dip?
A blend of Monterey Jack and cheddar melts beautifully and provides a great flavor base. You could also opt for Oaxacan cheese, raclette or gouda.
Can I make the dip ahead of time?
Yes, you can prepare the squash mixture ahead and bake just before serving.
How do I get a smooth texture in the dip?
Blend the squash mixture well and add cheese gradually while stirring constantly.
Why is it called queso fundido?
Queso fundido means “melted or molten cheese”. It’s a gooey Mexican cheese dip mixed with chile peppers, onions, and sometimes sausage.
More Party Appetizer Recipes
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You’re going to start by slice off the top of the acorn squash, taking off about 2 inches from the top. Peel the top and dice it up. I ended up about 1/2 cup of squash and that was the perfect amount. Slice off just enough from the bottom end so it can stand up nice and sturdy. Scoop out the seeds from the inside of the squash and discard. Place the squash on a parchment-lined baking sheet and preheat the oven to 350 degrees F.
To a small saucepan, set over medium heat, add the oil. When hot, add the squash and a pinch of salt. Allow to cook, stirring frequently, for about 5 minutes. Next, add the shallot, garlic and pasilla chile. Cook for an additional 3 to 5 minutes. Remove from heat and set aside.
To the squash, add a spoonful of the chile/squash mixture and then top with a handful of cheese. Repeat this until you’ve worked your way through all of the cheese and squash filling. Press the cheese all the way down into the squash and add any more you can to the top—you want this to be cheesy!
Transfer to the oven to bake for 15 minutes. Remove it from the oven and using a teaspoon, give it a stir. (I know this sounds weird but you really need to do this so it’s all melty.) And then return it to the oven to bake for an additional 10 minutes.
Serve with chips or crackers. I topped mine with some cilantro and a squeeze of lime.
Tips & Tricks
- Perfect Roast: Roast the acorn squash until it’s tender and caramelized for maximum flavor.
- Cheese Matters: Use freshly grated cheese for a smoother melt, avoiding pre-shredded varieties.
- Spice it Up: Don’t shy away from adding spices like cumin or chili powder for an extra kick.
- If you don’t want to serve this in a squash, you can add everything to a 8-inch baking dish and bake it up!
- Dipping Delights: Serve with tortilla chips or slices of baguette for a classic tortilla chips pairing
- Keep it Warm: Use a fondue pot or a slow cooker to keep the dip warm and melty throughout your gathering.
Serving: 4g | Calories: 137kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 180mg | Potassium: 427mg | Fiber: 2g | Sugar: 1g | Vitamin A: 899IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
