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Cozy Roasted Butternut Squash and Apple Charcuterie Board

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A warm and seasonal charcuterie board featuring caramelized roasted butternut squash and apples, paired with cheeses, meats, nuts, and a maple-cinnamon drizzle. Perfect for fall gatherings and cozy nights in.

Ingredients

  • Butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
  • Honeycrisp or Fuji apples, cored and sliced into wedges (2 medium apples)
  • Olive oil (2 tablespoons)
  • Maple syrup (1 tablespoon)
  • Cinnamon (½ teaspoon)
  • Salt (¼ teaspoon)
  • Aged cheddar (6 ounces)
  • Brie or camembert (6 ounces)
  • Prosciutto (4 ounces, thinly sliced)
  • Genoa salami (4 ounces, sliced)
  • Mixed crackers (about 8 ounces)
  • Toasted pecans or walnuts (½ cup)
  • Dried figs or dates (½ cup)
  • Fresh rosemary sprigs (for garnish, optional)
  • Honey or maple syrup (for drizzling, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cubed butternut squash and apple wedges with olive oil, maple syrup, cinnamon, and salt. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and golden brown on the edges. Let cool for 5 minutes on the sheet.
  3. While the squash and apples cool slightly, start building your board. Place small bowls for honey, nuts, or dried fruit first. Arrange the cheeses in different spots.
  4. Fold or roll the prosciutto slices into loose ribbons and tuck them near the brie. Fan out the salami slices next to the cheddar.
  5. Using tongs, arrange the warm roasted squash and apples in gaps around the board.
  6. Fill remaining spaces with crackers, toasted pecans, and dried figs or dates. Tuck fresh rosemary sprigs in for color. Drizzle a little honey or maple syrup over the brie and roasted apples if desired.
  7. Serve immediately within 30 minutes of assembling, while the squash and apples are still warm.

Notes

Cut squash into 1-inch cubes for even roasting. Don’t skip flipping halfway through. Can roast squash and apples up to 2 hours ahead; reheat at 350°F for 5 minutes before assembling. Taste apples before roasting to adjust sweetness.

Nutrition

Keywords: charcuterie board, roasted butternut squash, roasted apples, fall appetizer, grazing board, warm charcuterie, seasonal board

Find it online: https://grubella.com/cozy-roasted-butternut-squash-and-apple-charcuterie-board/