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Pumpkin Patch Charcuterie Board with Roasted Squash and Fall Cheeses
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Charcuterie board
  • Knife

Ingredients
  

  • 1 small butternut squash, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 ounces sharp cheddar cheese, cubed
  • 6 ounces smoked gouda, sliced
  • 4 ounces brie, cut into wedges
  • 4 ounces salami slices
  • 1 cup walnuts
  • 1 apple, thinly sliced
  • 1 baguette, sliced
  • 2 sprigs fresh rosemary
  • 2 tablespoons pumpkin seeds

Instructions
 

  • Preheat the oven to 400 degrees. Toss the butternut squash cubes with olive oil, salt, and black pepper on a baking sheet.
  • Roast the squash for 25 minutes until the edges turn golden and the pieces soften. Remove from the oven and let cool slightly.
  • Place the cheddar cubes, gouda slices, and brie wedges on a large board, spacing them apart to leave room for the squash.
  • Add the salami slices in small piles near the cheeses. Scatter the walnuts and apple slices around the edges.
  • Arrange the roasted squash cubes in clusters across the board to create the pumpkin patch look. Fill in gaps with baguette slices.
  • Top the squash clusters with pumpkin seeds and tuck rosemary sprigs between the cheese and squash sections.

Notes

Roast the squash up to a day ahead and reheat it briefly before assembly so it stays warm on the board. Swap walnuts for pecans if you prefer a milder nut flavor. Keep the brie on the cooler side of the board to prevent it from softening too quickly.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Charcuterie board, Knife