Butternut Squash Chili Cheese Dip

Servings
Makes 3 1/2 cups total, enough for 6
Butternut Squash Chili Cheese Dip - Thug Kitchen

CHILI VS. QUESO BATTLE IT OUT IN A GODDAMN DELICIOUS DUEL WHERE THE ONLY WINNER IS YOU

Ingredients
1 tablespoon olive oil
8 oz tempeh, crumbled into bite-sized pieces
½ yellow onion, diced
2 tablespoons braggs liquid aminos
1 teaspoon liquid smoke
1 teaspoon smoked paprika
½ teaspoon cumin
3 tablespoons all-purpose flour
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
3 tablespoons olive oil
¾ cup vegetable broth or water
2 ½ cup diced tomatoes with their juices*
1 ½ cups butternut squash puree**
¾ cup nutritional yeast
2 cloves of garlic, minced
1-2 jalapenos, minced
1 tablespoon lime juice
½ teaspoon salt
Directions

In a small bowl, mix together the flour, cumin, chili powder, and smoked paprika and set it aside.

Grab a medium-sized soup pot and warm the olive oil over a medium heat. Throw in the tempeh and onion and sauté that shit ‘til they start to get golden in some places, about 5 minutes. Sprinkle over the Braggs, liquid smoke, smoked paprika and cumin until everything looks covered, about another minute. Now add flour and spice mixture and the rest of the oil and keep stirring until it starts to thicken up and smell kinda toasty. Yeah, that’s right, we’re making a roux bitches. Grab a small whisk and slowly add the vegetable broth while you whisk. It will start to look like little lumps of playdough. You aren’t fucking up. Trust the system. Add the diced tomatoes and all their juices and keep stirring, it should be a lot smoother looking now with the only chunks being those tasty as hell tomatoes.

Now pour in the butternut squash, the nutritional yeast, garlic, jalapenos, lime juice, and salt. Stir well so there aren’t any chunks other than the tomatoes, onion, and tempeh, and turn down the heat to low. Let everything simmer together for 3-5 minutes so that it the flavors get all mixed up and the sauce thickens. Serve that fucker up warm and right away. It’s great with corn chips and leftovers are bomb over some noodles.

* Canned is cool here.

** It’s easy af to make. Skin and chop up a butternut squash into chunks about the size of a dime until you get about 3 cups. Throw it in a pot with a steamer basket and some water, cover, and simmer for about 15 minutes until the squash is tender. Throw it in a blender or food processor and puree that shit. OR you can use a can of pureed pumpkin here since like 95% of that shit is just butternut squash anyways.

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