Cheesy Mushroom Baked Pumpkin

 makes about 2 1/2 cups of dip

• 1 sugar pumpkin (I get ours from Trader Joe’s )
• 1 lb. mushrooms (combo of crimini and white mushrooms)
• 2 tablespoons salted butter 
• 1/2 medium onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• fresh cracked black pepper 
• 4 oz. cream cheese
• 1 1/2 cups shredded sharp white cheddar
• 2 tablespoons grated parmesan cheese
• 2 tablespoons heavy cream
• heavy pinch red pepper flakes
• 2 tablespoons chopped fresh parsley
• baguette or crackers for serving

Preheat oven to 350F.

Cut the top off the pumpkin. Clean out the inside of the pumpkin and set aside with the top on a parchment-lined baking sheet.

In a food processor, pulse mushrooms until finely chopped and set aside.  In a large skillet over medium-high heat, melt butter and add onions and garlic. Saute until translucent, about 4 minutes.  Add the mushrooms, 1/2 teaspoon kosher salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, 4 to 5 minutes. 

Add the cream cheese and let it melt, stirring until well combined. Stir in the cheddar, parmesan, heavy cream, red pepper flakes, and parsley. Spoon mixture into prepared pumpkin. Place the top back on the pumpkin and bake for 1 hour. Pull the top off the pumpkin and bake for another 30 minutes. Serve hot with crostini or crackers.