Save A whimsical, autumn-inspired appetizer platter featuring roasted acorn squash, nutty dips, and crunchy seeds, perfect for sharing at gatherings or cozy evenings.
This dish brings the warmth of autumn to any table and has become a favorite for seasonal celebrations with friends and family.
Ingredients
- Roasted Acorn Squash: 1 medium acorn squash, halved and seeded, 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1/2 tsp smoked paprika
- Nutty Dips: 1/2 cup hazelnuts toasted, 1/2 cup walnuts toasted, 2 tbsp maple syrup, 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1/4 tsp cinnamon, Pinch of salt
- Crunchy Elements & Accompaniments: 1/3 cup roasted pumpkin seeds (pepitas), 1/3 cup candied pecans, 1/2 cup red grapes halved, 1 apple sliced, 1/2 cup whole grain crackers
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Slice the acorn squash into 1/2-inch thick wedges. Toss with olive oil, sea salt, black pepper, and smoked paprika. Arrange on a baking sheet and roast for 30–35 minutes flipping halfway until golden and tender.
- Step 3:
- For the nutty dip combine toasted hazelnuts walnuts maple syrup Greek yogurt lemon juice cinnamon and a pinch of salt in a food processor. Blend until creamy but slightly textured. Adjust seasoning if needed.
- Step 4:
- Arrange roasted acorn squash on a large platter. Spoon the nutty dip into a bowl and place it on the platter.
- Step 5:
- Scatter roasted pumpkin seeds and candied pecans around the platter. Add grapes apple slices and crackers for variety and color.
- Step 6:
- Serve immediately encouraging guests to mix and match the elements.
Save This platter has become a staple for family gatherings especially during the fall when seasonal ingredients shine.
Required Tools
Baking sheet Sharp knife Food processor or blender Serving platter Small bowls
Allergen Information
Contains tree nuts (hazelnuts walnuts pecans) and dairy (Greek yogurt). Ensure crackers are gluten-free if required. Double-check all packaged ingredients for allergens.
Nutritional Information
Calories 340 Total Fat 19 g Carbohydrates 40 g Protein 7 g per serving
Save This platter offers a delightful balance of flavors and textures perfect for celebrating autumn’s bounty.
Recipe FAQ
- → How do I roast the acorn squash for best flavor?
Slice the squash into wedges, toss with olive oil, sea salt, black pepper, and smoked paprika. Roast at 400°F for 30-35 minutes until tender and golden, flipping halfway.
- → Can the nutty dip be made vegan?
Yes, substitute Greek yogurt with a plant-based yogurt alternative to keep the dip creamy and vegan-friendly.
- → What nuts are used in the nutty dip?
The dip includes toasted hazelnuts and walnuts blended with maple syrup, lemon juice, cinnamon, and a pinch of salt for balanced flavor.
- → How can I add extra sweetness to the platter?
Consider adding dried cranberries or figs alongside the fresh fruits to introduce additional natural sweetness.
- → What is a good serving suggestion with this platter?
Pair this autumn-inspired platter with a crisp white wine like Sauvignon Blanc to complement the nutty and roasted flavors.