Roasted Pumpkin Queso #PumpkinWeek #Sponsored

This is a sponsored post written by me on behalf of Cabot Cheese.
I received complimentary product for the purpose of review and recipe development for #PumpkinWeek,

but all opinions are honest and they are my own. This page may contain affiliate links.

While pumpkin season has most people dreaming of pies and other sweets, my tastebuds have me leaning to the savory side. And, when I received a selection of cheeses from event sponsor Cabot Cheese*, I launched into recipe testing one of my favorite afternoon snacks: queso! This version includes some homemade pumpkin purée. It's delicious. If you're enjoying this week's recipes, I hope you'll check out the sponsor prizes and enter the giveaway.

Thursday's #PumpkinWeek Recipes

Beverages

• Pumpkin Hot Chocolate from Sweet Beginnings

Savory

• Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
• Pumpkin Joes from A Day in the Life on the Farm
• Roasted Pumpkin Queso from Culinary Adventures with Camilla
• Spicy Pumpkin Soup from Cindy's Recipes and Writings

Baked Goods & Desserts

• 5-Ingredient Pumpkin Angel Food Cake from Love and Confections
• Mom's Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
• No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
• Pumpkin Cheddar Biscuits from A Kitchen Hoor's Adventures
• Pumpkin Crumb Bread from The Nifty Foodie
• Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
• Pumpkin Pudding from Karen's Kitchen Stories

Ingredients

• 12 ounce evaporated milk
• 2/3 C pumpkin purée (click on my Fall-Flecked Stuffed Grape Leaves for the purée recipe)
• 1/4 C all-purpose flour
• 1 organic white onion, peeled and diced (approximately 1-1/2 C)
• 1/2 C organic diced tomatoes, divided
• 2 C shredded cheese (preferred Cabot cheese, I used two different kinds of cheddar)
• diced jalapenos, optional
• thick cut chips for serving

Procedure

In a medium skillet, cook the onions until softened and beginning to turn translucent. If you want the queso to be spicy, stir in jalapenos.

In a medium saucepan, whisk together evaporated milk, pumpkin purée, and flour until well combined. Bring to a boil over medium-high heat, whisking constantly. Lower heat to medium-low and simmer until silky and thickened, approximately 3 to 4 minutes.

Remove from heat and stir in shredded cheese, one handful at a time. When completely melted, stir in 1/4 C tomatoes. Spoon the queso into a serving bowl and top with remaining tomatoes. Serve with chips.

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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.