Save A whimsical, autumn-inspired appetizer platter featuring roasted acorn squash, nutty dips, and crunchy seeds, perfect for sharing at gatherings or cozy evenings.
I’ve enjoyed serving this platter during fall evenings where its cozy and inviting nature always brings smiles around the table
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
- Preheat Oven:
- Preheat oven to 400°F (200°C)
- Prepare Squash:
- 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
- Make 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
- Assemble Platter:
- Arrange roasted acorn squash on a large platter. Spoon the nutty dip into a bowl and place it on the platter
- Add Crunchy Elements:
- Scatter roasted pumpkin seeds and candied pecans around the platter. Add grapes, apple slices, and crackers for variety and color
- Serve:
- Serve immediately, encouraging guests to mix and match the elements
Save This recipe has become a family favorite as we gather every fall to enjoy its warm flavors and the joy of sharing
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 is a stunning centerpiece with cozy flavors that invite everyone to savor each bite
Recipe FAQ
- → How should the acorn squash be prepared for best results?
Slice into 1/2-inch wedges, toss with olive oil, sea salt, black pepper, and smoked paprika, then roast at 400°F for 30–35 minutes until golden and tender.
- → What nuts are used in the nutty dips?
Toasted hazelnuts and walnuts combined with maple syrup, Greek yogurt, lemon juice, cinnamon, and a pinch of salt create a creamy, textured dip.
- → Can this platter be adapted for vegan diets?
Yes, substitute Greek yogurt with a plant-based alternative to keep the creamy texture while maintaining the flavor balance.
- → What crunchy elements complement the platter?
Roasted pumpkin seeds, candied pecans, whole grain crackers, along with fresh apple slices and halved grapes offer varied textures and flavors.
- → What beverages pair well with this autumn-inspired platter?
A crisp white wine like Sauvignon Blanc complements the nutty and roasted flavors beautifully, enhancing the overall experience.