We do not do processed cheese at our house, but at times I miss the creamy texture of velveeta cheese. Most cheese sauces have a cream/roux base and are too heavy for my lactose intolerance. I can handle a little bit of milk, but a cheese sauce made from cream and melted cheese is just a little too much. When I discovered how well butternut squash works with cheddar cheese, this queso was a match made in heaven. You will want to grab a chip and dig in!
17oz butternut squash peeled and cubed (or 2 cups 2 tablespoons butternut purée)
2 cups chicken broth (or 2 cups water and 2 Knor bouillon cubes)
1 packed cup grated sharp cheddar cheese
1/3 cup diced tomatoes
1/2 jalapeño diced and seeds removed (you decide how much spice you want, add more or less if needed)
Salt to taste
In a sauce pan over low heat, combine broth and butternut squash. Cook until squash is soft and can be mashed easily with a spoon. Pour broth and cooked squash into a blender and blend until smooth. Return the mixture to the sauce pan and add the tomatoes and jalapeños. Cook until the jalapeños soften and release their flavor into the sauce. Next add the cheese, stirring frequently as it melts. Keep it on low heat until the cheese melts, is smooth in texture and combines with the squash. Serve over nachos, or as a dip. Add salt if needed to your desired tastes.
You can also make your own tortilla chips! Using corn tortillas, cut them into 6 chips each. Use a pizza cutter to cut the tortilla in the same way you would a pizza. Brush both sides of the chips with oil, season with salt and place on a baking sheet. Bake at 400 degrees until slightly browned. For a little added flavor, squeeze lime juice over the chips as you pull them from the oven.