Cheesy Stuffed Pumpkin
A family recipe, this ooey, gooey cheesy dip is a fun Halloween dip, but also fun for group of friends to tuck into together!
Ingredients
- 1 Small pie pumpkin washed
- ¼ cup Garlic Olive Oil divided
- 1 Large shallot chopped
- 1 Apple peeled and chopped
- ¼ cup Celery chopped
- 1 tsp Fresh sage
- ½ tsp Dried oregano
- ¾ cup Breadcrumbs
- 1 cup Havarti cubed
- 2 tbsp Romano cheese grated
Instructions
- Preheat oven to 375*F. Cut top of pumpkin and scoop out seeds, drizzle inside of pumpkin with 1 tbsp Garlic olive oil and bake pumpkin for 20 minutes.
- Scoop out baked pumpkin, leaving ½ inch inside the pumpkin. Roughly chop pumpkin and add to a non-stick pan, heat Garlic Olive Oil and saute shallots, apple, celery and spices for 5-6 minutes to soften, then stir in breadcrumbs and Havarti, before filling pumpkin with cheese mixture. Sprinkle top with Romano cheese and bake for 15 minutes until cheesy and melty!
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