Fall Harvest Snack Board
Fall Harvest Snack Board, a pickable platter of roasted pumpkin, acorn squash and autumn chestnuts with dried apple chips, pomegranate and cranberries.
Ingredients
- 1 medium acorn squash
- 1 small 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
- ¼ cup cranberries
- 1 pomegranate
- 1 tablespoon maple syrup for drizzle optional
Instructions
- Roast squash and pumpkin: Preheat oven to 400 degrees. Slice acorn squash and pumpkin in half, remove seeds, and slice into 1/2 inch pieces. Place onto oiled cookie sheet. In a small saucepan, combine maple syrup, brown sugar, butter and oil over low heat until sugar dissolves. Brush liquid over acorn squash and pumpkin pieces. Bake pumpkin and squash for 15 minutes on each side, or until golden brown.1 medium acorn squash, 1 small pumpkin, 3 tablespoons maple syrup, 2 tablespoons brown sugar, 1 tablespoon butter, 2 tablespoons oil
- Roast chestnuts: Slice chestnuts in half when raw and place into a large pot over medium-low heat. Heat until semi-soft, being careful not to over cook (about 20 minutes).2 cups chestnuts
- Build platter: Place squash, pumpkin, and chestnuts on a large cutting board or platter. Add apple chips, cranberries and pomegranates. Drizzle with maple syrup and enjoy!1 cup dried apple chips, 1/4 cup cranberries, 1 pomegranate, 1 tablespoon maple syrup for drizzle
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 56gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.2mgSodium: 18mgPotassium: 1101mgFiber: 4gSugar: 25gVitamin A: 14684IUVitamin C: 40mgCalcium: 81mgIron: 2mg
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