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Wholesome Friendsgiving Fall Charcuterie Board

Friendsgiving Fall Charcuterie Board - featured image
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A generous, forgiving charcuterie board perfect for fall gatherings, featuring roasted butternut squash, cheeses, fruits, nuts, and spreads. This easy, crowd-pleasing board comes together in under 30 minutes and is adaptable for gluten-free, dairy-free, and vegan guests.

Ingredients

Scale
  • 8 oz aged cheddar, sliced
  • 6 oz goat cheese, softened
  • 4 oz dairy-free gouda or smoked gouda (optional)
  • 1 small butternut squash, peeled and cubed (about 2 cups)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup dried cranberries (unsweetened preferred)
  • 2 apples, sliced (Honeycrisp or Fuji)
  • 1 pear, sliced (Bosc)
  • 1 cup pomegranate seeds
  • 1 cup pecans, toasted
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup walnuts, roughly chopped
  • 1/2 cup fig jam
  • 1/4 cup honey
  • 1/4 cup tahini
  • 1 bag gluten-free crackers (e.g., Simple Mills almond flour crackers)
  • 1 bag regular crackers or crostini
  • 1 cup roasted chickpeas
  • 1 cup snap peas or sugar snap peas
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh rosemary sprigs (for garnish)

Instructions

  1. Roast the squash (can be done up to 2 days ahead): Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, smoked paprika, and salt. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are caramelized and squash is tender. Let cool completely.
  2. Toast the nuts (while squash roasts): In a dry skillet over medium heat, toast pecans for 2-3 minutes, shaking frequently, until fragrant. Transfer to a plate to cool. Toast pumpkin seeds for 1-2 minutes.
  3. Prep fruits and veggies: Slice apples and pears just before serving (toss with lemon juice if prepping ahead). Halve cherry tomatoes and rinse snap peas. Pop pomegranate seeds out of the fruit.
  4. Arrange cheese: Place cheese wedges on the board first, spacing them out. Put soft goat cheese in a small bowl. Slice aged cheddar into thin triangles and fan them out.
  5. Add bowls: Place small bowls for fig jam, honey, tahini, and pomegranate seeds in different spots on the board.
  6. Layer fruits and veggies: Scatter roasted squash, apple slices, pear slices, snap peas, and cherry tomatoes around the cheese and bowls in little clusters of color.
  7. Fill in with nuts and crunchy bits: Sprinkle toasted pecans, pumpkin seeds, walnuts, and roasted chickpeas in the gaps.
  8. Add crackers and garnishes: Arrange crackers in small stacks or fan them along the edges. Tuck rosemary sprigs between ingredients.
  9. Final check: Step back and fill any empty spots with extra nuts or crackers. The goal is an abundant, inviting look.

Notes

Roast squash and toast nuts up to 2 days ahead. Assemble board no more than 1 hour before serving. Let cheese come to room temperature 30 minutes before serving. For dairy-free, use plant-based cheese. For nut-free, skip pecans/walnuts and double pumpkin seeds and roasted chickpeas. Toss sliced apples in lemon juice to prevent browning.

Nutrition

Keywords: charcuterie board, Friendsgiving, fall, butternut squash, cheese board, gluten-free, dairy-free, appetizer, party food

Find it online: https://fizzlefork.com/wholesome-friendsgiving-fall-charcuterie-board-easy-and-best/