A silky roasted pumpkin and sage dip baked right in its pumpkin shell. Sweet, caramelized sugar pumpkin blends with golden shallots, garlic, fresh sage, a hint of nutmeg, tangy Good Culture cream cheese, and smoky Gruyère for deep, cozy flavor. It’s creamy, savory, and irresistibly cheesy—finished in the oven until hot, bubbly, and golden. Serve straight from the pumpkin!

Ingredients

• 1 small sugar pumpkin
• 2 tbsp unsalted butter
• 2 shallots, finely sliced
• 1 clove garlic, minced
• 6–8 fresh sage leaves
• ½ tsp kosher salt
• A pinch of nutmeg
• 1 cup Good Culture cream cheese
• 1 cup grated smoked Gruyère cheese (plus more for topping)
• Optional: drizzle of olive oil for roasting

Instructions

• Preheat oven to 400°F.
• Slice the top off your pumpkin and scoop out the seeds.
• Roast cut-side down on a parchment-lined baking sheet for 30–40 minutes, until tender and caramelized.
• While the pumpkin roasts, melt butter in a skillet over medium heat. Add shallots and cook until soft and golden, about 5 minutes.
• Add garlic and sage, cooking until fragrant and crispy, about 1–2 minutes.
• Stir in a pinch of nutmeg and set aside.
• Scoop the roasted pumpkin flesh into a blender or food processor.
• Add the shallot-sage mixture, Good Culture cream cheese, and smoked Gruyère.
• Blend until smooth and creamy. Taste and season with salt and pepper.
• Spoon the mixture back into the pumpkin shell (or an oven-safe dish).Top with extra Gruyère and bake for 15–20 minutes, until bubbling and golden brown.
• Serve warm with crackers, or toasted bread — right from the pumpkin!