# Components:
→ Bread Bowls
01 - 6 small round sourdough rolls or similar crusty rolls
→ Roasted Vegetables
02 - 1 cup butternut squash, peeled and diced
03 - 1 cup Brussels sprouts, halved
04 - 1 cup baby carrots, chopped
05 - 1 red bell pepper, diced
06 - 1 small red onion, sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - Salt and pepper, to taste
→ Cheese Dip
11 - 1 tablespoon unsalted butter
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup cream cheese, softened
17 - 1/4 cup grated Parmesan cheese
18 - 1/4 teaspoon smoked paprika
19 - Salt and pepper, to taste
→ Garnish
20 - 2 tablespoons fresh chives, finely chopped
21 - 2 tablespoons toasted pumpkin seeds (pepitas)
# Preparation steps:
01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Slice the tops from the rolls and hollow each out, leaving approximately 1/2 inch wall. Reserve tops and insides for serving or dipping. Arrange the bread bowls on a baking sheet and cover loosely.
03 - Combine butternut squash, Brussels sprouts, carrots, bell pepper, and red onion on a separate baking sheet. Toss with olive oil, thyme, rosemary, salt, and pepper. Roast for 25 to 30 minutes, stirring once midway, until vegetables are tender and caramelized.
04 - In a saucepan over medium heat, melt butter. Add minced garlic, sauté until fragrant, approximately 1 minute. Stir in flour and cook, whisking, for another minute.
05 - Gradually whisk in whole milk until smooth. Bring to a gentle simmer while stirring constantly until thickened, about 3 to 5 minutes.
06 - Reduce to low heat and add shredded cheddar, softened cream cheese, and grated Parmesan. Stir until all cheeses are melted and mixture is smooth. Season with smoked paprika, salt, and pepper as desired. Keep warm over low heat.
07 - Fill each bread bowl with an even layer of roasted vegetables. Spoon a generous amount of warm cheese dip over the vegetables.
08 - Sprinkle fresh chopped chives and toasted pumpkin seeds atop each filled bread bowl. Present with reserved bread pieces for dipping and serve immediately.
