Ingredients and Directions:
In a 425 degree oven, roast the following for 25 minutes:
1/2 small pumpkins with guts out
1/2 acorn squash with guts out
2 1/2 Gala apples, large diced
1 sweet onion, large diced
Meanwhile, in a mixing bowl combine:
2 blocks cream cheeese
1/2 cup sundried tomatos
1 12 oz. bottle pumpkin ale
Add roasted vegetables and fruit to the cream cheese mixture
Then add 1 cup chopped pecans
1 tbsp. salt
2 tsp. cumin
1 tsp. cinnamon
1/4 cup brown sugar
Puree all ingredients together.
In a skillet on medium heat, combine 1/2 cup chopped pecans, 2 tbsp. butter and 2 tbsp. brown sugar for topping.
Top puree with pecans, Parmesan cheese and scallions and bake at 400 degrees for 10-15 minutes.