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Lighter Friendsgiving Charcuterie Board with Fall Fruits

Lighter Friendsgiving Charcuterie Board with Fall Fruits - featured image
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A lighter, seasonal charcuterie board featuring fall fruits, roasted butternut squash, and a thoughtful selection of cheeses and meats. Perfect for Friendsgiving, this board is designed to be satisfying without being heavy, allowing guests to graze and enjoy without the food coma.

Ingredients

Scale
  • 2–3 crisp apples (Honeycrisp or Fuji), sliced
  • 2 slightly firm pears (Bosc or Anjou), sliced
  • 6–8 fresh figs, halved
  • 1 cup seedless grapes (red or green)
  • 1 small butternut squash, peeled and cubed (about 2 cups)
  • 1/2 cup pomegranate seeds
  • 4–6 ounces sharp cheddar cheese
  • 4–6 ounces goat cheese
  • 4–6 ounces Manchego cheese
  • 4–6 thin slices prosciutto
  • 4–6 thin slices roasted or smoked turkey breast
  • 1 cup spiced pecans (homemade or store-bought)
  • 20 whole-grain crackers
  • 1 small baguette, sliced and lightly toasted
  • Honey, for drizzling
  • 1/4 cup fig jam or apple butter
  • 1/4 cup whole-grain mustard (optional)
  • Fresh rosemary or thyme sprigs, for garnish
  • Handful of dried apricots or dates
  • Edible flowers (optional, for garnish)
  • 1 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • Salt, to taste
  • Flaky sea salt, for finishing
  • Lemon juice, for preventing browning

Instructions

  1. Roast the butternut squash: Preheat oven to 400°F. Toss cubed squash with 1 tablespoon olive oil, 1/2 teaspoon cinnamon, and a pinch of salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool completely.
  2. Toast the baguette slices: Slice baguette into 1/4-inch rounds. Brush lightly with olive oil and arrange on a baking sheet. Toast at 400°F for 5-7 minutes, until golden. Set aside.
  3. Make the spiced pecans (if homemade): Toss pecans with 1 tablespoon maple syrup, a pinch of cayenne, cinnamon, and salt. Spread on a small baking sheet and roast at 350°F for 8-10 minutes. Let cool.
  4. Prep the fruit: Core and slice apples and pears thinly. Halve figs lengthwise. Rinse grapes and pat dry. Deseed pomegranate. Toss apple and pear slices with a little lemon juice to prevent browning.
  5. Bring cheese to room temperature: Remove cheese from fridge at least 30 minutes before assembling.
  6. Arrange the board: Place small bowls of honey, fig jam, and mustard on the board. Cut hard cheeses into wedges or cubes and fan them out. Place goat cheese log whole or in thick rounds. Drape prosciutto and turkey in loose folds near the cheeses. Fill in with roasted squash, toasted baguette slices, and crackers. Tuck fruit into gaps—apple and pear slices, fig halves, grape clusters. Scatter spiced pecans and pomegranate seeds over everything. Garnish with rosemary or thyme sprigs.
  7. Final touch: Drizzle honey over goat cheese or brie. Sprinkle flaky sea salt over apples and pears. Serve immediately.

Notes

Prep all components up to 24 hours in advance. Assemble no more than 2 hours before serving. Keep fruit cool and cheese at room temperature for best texture. Toss sliced apples and pears with lemon juice to prevent browning. The board is designed to be abundant but not crowded; leave small gaps between clusters.

Nutrition

Keywords: Friendsgiving, charcuterie board, fall fruits, lighter, healthy appetizer, butternut squash, seasonal, party food

Find it online: https://ovenmila.com/lighter-friendsgiving-charcuterie-board-with-fall-fruits/