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Pumpkin Spice Butternut Squash Charcuterie Board
Servings:
6
-8
Prep Time:
20
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
40
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
Two small pumpkins for garnish
Fresh rosemary for garnish
Red grapes
Thomcord seedless grapes
Persian cucumbers
,
sliced
Black mission figs
,
sliced in half
Fig butter
,
from Trader Joe’s
Spicy pecans
,
from Trader Joe’s
Delallo pepperoni
,
sliced in chunks
Prosciutto and mozzarella cheese rolls
Brie cheese
Effie’s crispy corn cakes
12- 18
oz.
butternut squash
,
cubed
2
Tbsp.
olive oil
1
tsp.
pumpkin pie spice
1/2
tsp.
salt
Instructions
Preheat oven to 450 degrees.
On a baking sheet, line the pan with 1 sheet of parchment paper.
Place the chunks of butternut squash on the parchment paper. Drizzle with olive oil.
Salt and sprinkle with pumpkin pie spice.
Mix together with your hands and bake for 20-25 minutes (depending on how large your chunks are).
On a small platter or tray (with a lip so food does not fall off), arrange the above ingredients with fresh baked butternut squash.
Serve!