Add butternut squash to a steamer basket and steam until soft, about 20 minutes. Add it to a food processor with the chicken broth and blend until smooth. Store in an airtight container in the fridge for future recipes as a thickener.
Spray a nonstick skillet with olive oil and set on medium heat. Toss in the meat and cook. While it’s cooking, add in the seasonings. Chop and cook with a wooden spatula. Once the meat is cooked, set it in the bottom of the dip bowl and garnish with cilantro and fresh lime.
Using the same skillet, add olive oil and sauté red onion and bell pepper for 2 to 3 minutes, careful not to let it burn. Then, add coconut milk and stir.
Keep it to a simmer, then pour in butternut squash puree. Stir, then add monterey jack cheese. If the cheese begins to clump together, reduce the heat but continue to stir. Cover and cook for about 5 minutes.
Reduce the heat then mix arrowroot starch with about 3 tablespoons of the milky cheese. Add it back to the skillet and stir (this should help thicken it a bit, if needed).
Reduce the heat and allow the cheese to thicken, then pour it over the meat. Serve immediately. Use butternut squash at your discretion to thicken the dip.
If desired, garnish with guacamole and pico de gallo. Enjoy with sweet bell pepper scoops or fresh veggies such as celery!