Ingredients:
2 cups cubed butternut squash
½ cup diced yellow onion
1 tablespoon chili powder
1 tablespoon olive oil
1 cup pumpkin puree
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 ounces Siren Shrub Co. Jalapeno Lime Shrub
Pico de gallo, for garnish
2 tablespoons sunflower seeds

Directions:
Preheat oven to 400°F. Toss the butternut squash and onion with olive oil, chili powder, salt, and pepper. Roast for 25-30 minutes until golden. Once roasted, add the squash, onion, pumpkin puree, both cheeses, and Jalapeno Lime Shrub to a blender. Blend until smooth. Pour into a serving dish and chill for at least 30 minutes. Garnish with pico de gallo, cilantro, toasted sunflower seeds, and a dollop of sour cream before serving.