Squirrels Acorn Hoard Platter (Printable)

An autumn-themed platter with roasted acorns, nuts, dried fruits, grapes, cheeses, and fresh rosemary garnish.

# What You'll Need:

→ Roasted Acorns

01 - 1 cup raw shelled, leached, and dried acorns
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon sea salt
04 - 0.25 teaspoon smoked paprika

→ Platter Components

05 - 0.5 cup toasted hazelnuts
06 - 0.5 cup toasted walnuts
07 - 0.5 cup dried cranberries
08 - 0.5 cup dried apricots, halved
09 - 0.5 cup seedless red grapes
10 - 0.25 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

# Directions:

01 - Preheat oven to 350°F (175°C).
02 - Combine leached and dried acorns with olive oil, sea salt, and smoked paprika in a mixing bowl; toss to coat evenly.
03 - Spread acorns on a baking sheet and roast for 15 to 20 minutes, stirring halfway through, until golden and aromatic; allow to cool completely.
04 - Arrange roasted acorns, toasted nuts, dried fruits, grapes, pumpkin seeds, cheeses, and apple slices evenly on a large serving platter.
05 - Decorate platter with fresh rosemary sprigs and serve immediately.

# Expert Suggestions:

01 -
  • Whimsical 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 thoroughly leached to avoid bitterness and toxicity
  • Use fresh rosemary sprigs to enhance aroma before serving
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