# What You'll Need:
→ 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 freshly ground black pepper, to taste
→ Cheese Dip
11 - 1 tablespoon unsalted butter
12 - 2 garlic cloves, 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 Parmesan cheese, grated
18 - 1/4 teaspoon smoked paprika
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - 2 tablespoons fresh chives, finely chopped
21 - 2 tablespoons toasted pumpkin seeds (pepitas)
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
02 - Slice tops off the rolls and hollow out the centers, leaving approximately 1/2 inch thickness. Reserve the tops and bread insides for serving alongside the bowls. Arrange bread bowls on a baking sheet and loosely cover.
03 - On a separate baking sheet, toss diced butternut squash, halved Brussels sprouts, chopped carrots, diced bell pepper, and sliced red onion with olive oil, dried thyme, dried rosemary, salt, and pepper. Roast in oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender and caramelized.
04 - While vegetables roast, heat a saucepan over medium flame and melt the unsalted butter. Add minced garlic and sauté until fragrant, about 1 minute. Incorporate flour, stirring and cooking for 1 minute until blended.
05 - Gradually whisk in the whole milk, maintaining a smooth consistency. Simmer gently, stirring constantly, until thickened, roughly 3 to 5 minutes.
06 - Lower the heat to a minimum and fold in shredded cheddar, softened cream cheese, and grated Parmesan. Stir until all cheeses are melted and sauce is smooth. Add smoked paprika, salt, and pepper to taste, then keep warm.
07 - Layer roasted vegetables inside each bread bowl and generously ladle the warm cheese dip over the top.
08 - Top with chopped chives and toasted pumpkin seeds. Serve swiftly, accompanied by reserved bread pieces for dipping.
