Skip to main content

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
Savory
Baked Goods & Desserts

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.



You may find Cabot Cheese on the web
on Twitter, on Pinterest, on Instagram, on Google+, on YouTube, and on Facebook.

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.

Comments

  1. I'm always looking for a new dip. This is great for fall parties!

    ReplyDelete
  2. YUM...I think this dip is going to make an appearance here next family game night.

    ReplyDelete
  3. I've been waiting to see this recipe all week! Sounds delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas