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1
Preheat oven to 375 degrees F.
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2
Cut and peel butternut squash.
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3
Chop into 1-inch cubes.
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4
Spread cubes on a large lined baking sheet.
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5
Drizzle with a 1/2 tablespoon olive oil and sprinkle with 1/2 teaspoon of salt and pepper.
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6
Roast squash for 40 minutes.
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7
While the squash is roasting, prepare the veggies.
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8
In a large saucepan, heat remaining 1/2 tablespoon olive oil over medium heat.
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9
Once heated, add onions and sprinkle with 1/2 teaspoon of salt.
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10
Saute for 34 minutes until softened.
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11
Add jalapeno, bell peppers, chili powder, cumin, and sprinkle with another 1/2 teaspoon of salt.
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12
Saute for another 34 minutes.
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13
Then, add the tomatoes with green chiles.
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14
Stir until combined and cook for another 23 mintues.
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15
Take pan off heat.
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16
When the butternut squash is done roasting, add it to the food processor along with the nutritional yeast (if using), remaining 1/2 teaspoon of salt, and lime juice.
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17
Puree the mixture until smooth.
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18
Then, stream in the milk while the mixture is processing.
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19
Process mixture for a couple of minutes until smooth and velvety.
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20
Add the puree to the vegetable mixture in the saucepan.
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21
Stir until combined.
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22
Give the dip a taste and add salt as needed.
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23
Keep on low heat until ready to serve.
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24
Sprinkle with chopped fresh cilantro before serving.
