A cozy autumn platter featuring roasted acorn squash, nutty dips, seeds, fruits, and crackers perfect for sharing.
# Components:
→ Roasted Acorn Squash
01 - 1 medium acorn squash, halved, seeded, and cut into 1/2-inch thick 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 seedless grapes, halved
16 - 1 medium apple, thinly sliced
17 - 1/2 cup whole grain crackers
# Directions:
01 - Set oven temperature to 400°F.
02 - Toss squash wedges with olive oil, sea salt, black pepper, and smoked paprika. Arrange on a baking sheet in a single layer.
03 - Place baking sheet in oven and roast for 30 to 35 minutes, flipping wedges 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. Adjust seasoning to taste.
05 - Arrange roasted squash wedges on a large serving platter. Spoon nutty dip into a bowl and place it alongside the squash.
06 - Scatter roasted pumpkin seeds and candied pecans across the platter. Add halved grapes, apple slices, and whole grain crackers to complete presentation.
07 - Serve immediately, inviting guests to combine the elements freely.
