A seasonal take on your classic charcuterie board, this recipe incorporates tasty roasted veg for a hearty autumn feel.
Pairing these veggies with traditional meats and cheeses, this board is full of gorgeous colours and cosy flavours, perfect for a picnic or get-together.
Have fun adding your own favourite ingredients to really make this recipe your own.
Overview:
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4 people
Ingredients:
1 butternut squash, peeled, deseeded & cubed
2 medium potatoes, peeled & cubed
1 swede, peeled & cubed
2 tbsp olive oil
Salt & pepper, to taste
1 tsp smoked paprika
1 tsp fresh rosemary, chopped
Meats & cheeses, like prosciutto, salami, chorizo, soft cheese & cheddar
Crackers or sliced baguette
Chutney & mustard (optional)
Pickles (optional)
Fruits, like apple slices & grapes (optional)
Nuts, like walnuts & pecans (optional)
Honey and fresh herbs, like rosemary or thyme (optional)
Instructions:
Preheat the oven to 200°C.
Put the squash, potatoes and swede on a baking tray. Drizzle with oil, add seasoning, paprika and rosemary, and toss everything well so the veg is coated.
Roast for 30 to 40 minutes, turning the veg halfway through, until everything is tender and starting to turn golden.
Start putting your charcuterie board together. Take a platter then fold and arrange your meats on top to add texture and height.
Cut your cheeses into slices or wedges, then arrange them around the meat.
Put the roasted vegetables in small bowls or piles and add them to your platter.
Add small bowls of pickles, chutney and mustard to your board, Click here for a tomato and marrow chutney recipe that would go perfectly!
Next, add bunches of fruit and nuts, then finally arrange the crackers or baguette on your platter.
If you’d like to add some extra garnish, just drizzle a little honey over the cheese and vegetables, then sprinkle fresh herbs (like rosemary or thyme) over the entire charcuterie board.
Storage tips
We recommend enjoying this charcuterie board straight away.
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