Butternut Squash Recipe

Prepare and roast squash

Preheat the oven to 425°F (220°C). Peel the butternut squash, halve lengthwise, remove seeds, and cut into 1-inch cubes for even roasting. Toss the cubes with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway through, until edges are caramelized and centers are tender. Remove from oven and keep warm.

Brown the butter

In a small skillet over medium heat, melt 4 tbs unsalted butter. Swirl or stir occasionally; after the foam subsides the butter solids will brown and give a nutty aroma (about 4–6 minutes). Immediately transfer brown butter to a heatproof bowl to stop cooking and let cool 1–2 minutes.

Prepare pepper and aromatics

While butter browns, finely mince the jalapeño (remove seeds for milder heat) and the shallot. If you prefer more heat, leave some seeds.

Emulsify vinaigrette

To the cooled brown butter, add the minced jalapeño, minced shallot, 2 tbs white wine vinegar, 1 tbs apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tbsp lemon juice, 3 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously until combined and slightly thickened. Taste and adjust seasoning or acidity. Keep at room temperature.

Rest vinaigrette

Let the vinaigrette sit 10–15 minutes to allow flavors to meld and jalapeño to infuse; whisk again before using.

Rehydrate and puree chiles

Remove stems and seeds from the guajillo chiles. Place in a small bowl and pour 1 cup hot (but not boiling) water over them. Soak 15 minutes until softened. Transfer chiles and about 1/4 cup of the soaking liquid to a blender with 1 garlic clove and the 1/4 onion (rough chop). Blend to a smooth paste, adding more soaking liquid a tablespoon at a time if needed. Strain the puree through a fine-mesh sieve into a small bowl, pressing solids to extract flavor; you should have roughly 1/4–1/3 cup strained chile liquid/paste.

Cook base

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add the chile puree and cook, stirring, 1–2 minutes to bloom the flavors. Add 1/2 cup low-sodium chicken broth and 1/2 cup whole milk; bring to a gentle simmer (do not boil).

Thicken and add cheeses

Whisk the cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering liquid. Cook 1–2 minutes until slightly thickened. Reduce heat to low and add 1 cup grated sharp white cheddar and 1/2 cup grated pepper jack in small handfuls, stirring until smooth and melted. Keep the queso warm on the lowest heat and don’t let it boil, stirring occasionally. Stir in 1/2 tbs fresh lime juice and 1/4 tsp salt; taste and adjust.

Assemble dish

Arrange the roasted butternut squash on a serving platter or individual plates. Spoon the warm guajillo queso over the squash in ribbons or pools, then drizzle the brown butter–jalapeño vinaigrette over everything (start with 2–3 tbs vinaigrette and add more to taste).

Garnish and serve

Scatter 1/4 cup toasted pepitas and 2 tbs fresh cilantro leaves over the top. Finish with a light sprinkle of flaky salt (about 1/4 tsp) and a few grindings of black pepper. Serve warm.