Fall Harvest Snack Board
This recipe creates a vibrant fall-themed snack board featuring roasted maple-glazed acorn squash and pumpkin, roasted chestnuts, dried apple chips, cranberries, and fresh pomegranate seeds, perfect for seasonal entertaining.
Equipment
- 1 Sharp Knife For cutting hard squash and pumpkin
- 2 Baking Sheets For roasting vegetables and chestnuts
- 1 Cutting Board
- 1 Large Serving Board For assembly and presentation
Ingredients
Main
- 1 medium acorn squash
- 1 medium pumpkin
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon butter or vegan butter
- 2 tablespoons oil
- 2 cups chestnuts
- 1 cup dried apple chips
- 1/4 cup cranberries
- 1 pomegranate
- 1 tablespoon maple syrup for drizzle optional
Instructions
- Preheat oven to 400°F (200°C).
- Carefully cut acorn squash and pumpkin in half, scoop out seeds, and cut into wedges or chunks.
- In a bowl, toss squash and pumpkin pieces with oil, maple syrup, brown sugar, butter (or vegan butter), salt, and pepper.
- Spread squash and pumpkin in a single layer on a baking sheet.
- Roast for 20-30 minutes, or until tender and caramelized, flipping halfway through.
- While squash and pumpkin roast, score chestnuts with a knife and place on a separate baking sheet.
- Roast chestnuts for 15-20 minutes, or until shells split.
- Allow roasted items to cool slightly.
- Seed the pomegranate.
- Arrange roasted squash, pumpkin, chestnuts, dried apple chips, cranberries, and pomegranate seeds attractively on a large serving board. Drizzle with extra maple syrup if desired.
Notes
Ensure squash and pumpkin pieces are uniform in size for even roasting. Roasting time will vary based on the size and density of the vegetables. Chestnuts can be scored before roasting to prevent them from bursting and to make peeling easier. Arrange components on the board with varying textures and colors for visual appeal. Offer additional dips or cheeses if serving as a heartier appetizer.