# Components:
→ Roasted Acorn Squash
01 - 1 medium acorn squash, halved, seeded, and sliced into 1/2-inch wedges
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Nutty Dips
06 - 1/2 cup toasted hazelnuts
07 - 1/2 cup toasted walnuts
08 - 2 tablespoons maple syrup
09 - 1/2 cup Greek yogurt
10 - 1 tablespoon fresh lemon juice
11 - 1/4 teaspoon ground cinnamon
12 - Pinch of salt
→ Crunchy Elements & Accompaniments
13 - 1/3 cup roasted pumpkin seeds (pepitas)
14 - 1/3 cup candied pecans
15 - 1/2 cup red grapes, halved
16 - 1 apple, sliced
17 - 1/2 cup whole grain crackers
# Directions:
01 - Set the oven to 400°F and prepare for roasting.
02 - Toss acorn squash wedges with olive oil, sea salt, black pepper, and smoked paprika. Arrange in a single layer on a baking sheet.
03 - Roast the squash for 30 to 35 minutes, flipping halfway through, until golden and tender.
04 - Combine toasted hazelnuts, walnuts, maple syrup, Greek yogurt, lemon juice, cinnamon, and salt in a food processor. Blend until creamy with slight texture.
05 - Place roasted acorn squash on a large serving platter. Spoon the nutty dip into a bowl and position it on the platter.
06 - Distribute roasted pumpkin seeds, candied pecans, grapes, apple slices, and crackers around the platter for variety and presentation.
07 - Serve immediately, inviting guests to mix and match the components.
