# Components:
→ Bread Bowls
01 - 6 small round sourdough 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, to taste
11 - Black pepper, to taste
→ Cheese Dip
12 - 1 tablespoon unsalted butter
13 - 2 garlic cloves, minced
14 - 2 tablespoons all-purpose flour
15 - 1 cup whole milk
16 - 1 cup sharp cheddar cheese, shredded
17 - 1/2 cup cream cheese, softened
18 - 1/4 cup Parmesan cheese, grated
19 - 1/4 teaspoon smoked paprika
20 - Salt, to taste
21 - Black pepper, to taste
→ Garnish
22 - 2 tablespoons fresh chives, finely chopped
23 - 2 tablespoons pumpkin seeds, toasted
# Method:
01 - Set oven to 400°F (200°C) and allow to fully preheat before beginning preparation.
02 - Slice tops from sourdough rolls and hollow out centers, leaving approximately a 1/2-inch wall. Reserve removed bread and tops for serving. Arrange hollowed rolls on a baking sheet and cover loosely.
03 - On a separate baking sheet, toss butternut squash, Brussels sprouts, carrots, bell pepper, and red onion with olive oil, dried thyme, dried rosemary, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until vegetables become tender and caramelized.
04 - While vegetables roast, melt butter in a saucepan over medium heat. Sauté minced garlic until aromatic, about 1 minute. Stir in all-purpose flour and cook an additional minute.
05 - Gradually whisk in whole milk until mixture is smooth. Bring to a gentle simmer, stirring continuously, until thickened, approximately 3–5 minutes.
06 - Lower heat to minimum and stir in shredded cheddar, cream cheese, and Parmesan until fully melted and cohesive. Season with smoked paprika, additional salt, and black pepper to taste. Hold warm for serving.
07 - Layer roasted vegetables into each bread bowl, then generously top with warm cheese dip.
08 - Sprinkle with fresh chives and toasted pumpkin seeds. Serve immediately alongside reserved bread pieces for dipping.
