INGREDIENTS
1
Butternut squash (about 2 1/4 pounds), medium
2 tbsp
Cilantro, fresh
1
Sweet onion, large
2/3 cup
Pico de gallo or fresh salsa
1 tbsp
Chili powder
1/4 tsp
Chipotle chile powder or cayenne pepper
1/2 tsp
Salt
1 tbsp
Olive oil, extra-virgin
2 tbsp
Pepitas, toasted
8 oz
Cheddar cheese, sharp
8 oz
Monterey jack cheese