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Squacho Cheese Sauce (Butternut Squash Nacho Cheese Sauce)

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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One 4-ounce block pepper jack cheese

One 4-ounce block sharp Cheddar

1 tablespoon cornstarch 

2 tablespoons butter 

4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice) 

1 teaspoon chipotle powder 

1 teaspoon kosher salt, plus more as needed

1 cup whole milk 

Tortilla chips, for serving 

Scallions and banana peppers, for garnish 


  1. Grate both the pepper jack and Cheddar cheese and toss with the cornstarch in a bowl. Set aside.
  2. Heat a large saucepan over medium heat and add the butter. When melted, add the squash, chipotle powder and salt and saute until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover, bring to a simmer and simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts. Season with additional salt as needed.
  3. Serve with tortilla chips and garnish with scallions and banana peppers.