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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.

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