1. Cut the acorn squash into one-inch thick rounds and place on a baking sheet. Brush with oil on both sides. Rinse the squash seeds, pat dry and spread them out around the squash rounds that are already on the pan. Lightly season the squash and seeds with salt. Bake until the squash is soft and easily punctured with a fork.
Once cooked, remove the squash from the rind and measure out one cup for use.
Using a blender or emulsion hand blender, combine the broth and squash. Blend until smooth
Pour the blended squash puree into a saucepan. Add cumin, garlic powder, diced jalapeños and bring it all to a boil. Let it cook at a slow boil for ten minutes to soften the jalapeños and allow their flavor to infuse with the sauce.
5. Turn off the heat and add the cheese. Stir frequently to prevent the cheese curdling or burning on the bottom of the pan.