Squirrels Acorn Hoard Platter (Printable)

Whimsical autumn platter featuring roasted acorns, nuts, dried fruits, cheeses, and fresh rosemary sprigs.

# Ingredient list:

→ 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 Components

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 ounces aged cheddar, cubed
12 - 3.5 ounces brie or camembert, sliced
13 - 1 small apple, cored and sliced
14 - 1 tablespoon fresh rosemary sprigs, for garnish

# How to Make It:

01 - Set the oven temperature to 350°F (175°C) to prepare for roasting.
02 - In a mixing bowl, combine the leached and dried acorns with olive oil, sea salt, and smoked paprika. Toss to evenly coat.
03 - Spread the seasoned acorns on a baking sheet and roast for 15 to 20 minutes, stirring halfway through until golden and aromatic. Allow to cool completely before plating.
04 - Artistically arrange roasted acorns, toasted hazelnuts and walnuts, dried cranberries and apricots, seedless grapes, pumpkin seeds, cheeses, and apple slices on a large serving platter.
05 - Finish with fresh rosemary sprigs as garnish and serve immediately to maintain freshness.

# Expert Suggestions:

01 -
  • Autumn-inspired flavors
  • Perfect for fall gatherings
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
03 -
  • Ensure acorns are fully leached to avoid bitterness
  • Use a variety of nuts and fruits to add texture and flavor contrasts
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