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  • Writer's picture@LaurenPalmeri


✨SPICY PUMPKIN QUESO is here and you might want to get in on it this weekend... slightly smoky and spicy from chipotle in adobo, super cheesy and slightly silky from the pumpkin. Serve with roasted and spiced pepitas for some crunch (HOT TIP: they’re a great snack on their own) and serve with blue tortilla chips for a spooky effect. Oh, and wash it all down with the MIDNIGHT MARGARITAS #TGIF

1 sugar pumpkin, see below, to serve

1 cup canned pumpkin

2 jars salsa con queso

3 Tbsp Chipotle in adobo puree

1/4 cup canned green chiles

8 oz shredded pepper jack cheese (or Mexican blend)

1/2 tsp cumin

1/2 tsp chili powder

1 tsp hot sauce, or to taste

Scallions, thinly sliced, to serve

1/2 cup roasted pepitas, see below, to serve

roasted, cubed butternut squash, see below, to serve

black or blue tortilla chips, to serve

To make the roasted pumpkin, preheat oven to 425F. Wash the outside of the pumpkin well. Cut a hole in the top of the pumpkin that makes it wide enough to serve as a bowl. Scrape out seeds and remove. Rub pumpkin with olive oil and season with salt. Roast until the pumpkin is mostly tender but still stable enough to serve queso, about 20 minutes.

Meanwhile, on a baking sheet, toss butternut squash with olive oil salt and pepper. Roast until tender, about 20 minutes.

In a large bowl, add the canned pumpkin, salsa con queso, chipotle in adobo puree, chiles and shredded cheese. Microwave until melted, stir to combine and add spices and hot sauce. Season to taste with salt. Serve in roasted pumpkin, if desired. Top with scallion and roasted pepitas. Serve with tortilla chips and roasted squash.

For the pepitas, on a baking sheet, drizzle lightly with olive oil, add a sprinkle of chili powder and salt. Roast until fragrant and golden-brown, about 7 minutes.

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