Squirrels Acorn Hoard Platter (Printer-Friendly)

An autumn-inspired platter with roasted acorns, nuts, dried fruits, and aged cheeses for a festive spread.

# What You Need:

→ Roasted Acorns

01 - 1 cup raw acorns, shelled, leached, and dried
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon smoked paprika

→ Platter

05 - 1/2 cup toasted hazelnuts
06 - 1/2 cup toasted walnuts
07 - 1/2 cup dried cranberries
08 - 1/2 cup dried apricots, halved
09 - 1/2 cup seedless red grapes
10 - 1/4 cup pumpkin seeds
11 - 3.5 oz aged cheddar, cubed
12 - 3.5 oz brie or camembert, sliced
13 - 1 small apple, cored and sliced
14 - 1 tablespoon fresh rosemary sprigs

# Steps:

01 - Preheat the oven to 350°F (175°C).
02 - In a bowl, toss the leached and dried acorns with olive oil, sea salt, and smoked paprika. Spread them evenly on a baking sheet.
03 - Roast the acorns for 15 to 20 minutes, stirring halfway through, until golden and fragrant. Allow to cool completely.
04 - Arrange the roasted acorns, toasted nuts, dried cranberries, apricots, grapes, pumpkin seeds, cheeses, and apple slices attractively on a large serving platter.
05 - Garnish the platter with fresh rosemary sprigs and serve immediately.

# Expert Suggestions:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Acorns must be properly leached to remove bitterness and natural toxins (see reputable guides for safe preparation). Substitute with roasted chestnuts if acorns are unavailable.
  • Swap cheeses for your favorites or use vegan alternatives for a plant based platter.
03 -
  • Ensure acorns are fully leached to avoid bitterness
  • Customize nuts and cheeses based on seasonal availability
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