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Perfect Fall Harvest Charcuterie Board with Pumpkin and Pear

fall harvest charcuterie board - featured image
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A stunning autumn charcuterie board featuring roasted sugar pumpkin wedges, seasonal fruits, artisan cheeses, and cured meats. This easy, customizable spread is perfect for fall gatherings and looks impressive with minimal effort.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2 pounds, also called pie pumpkin)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 8 ounces aged cheddar, sliced
  • 6 ounces brie or triple-cream cheese
  • 4 ounces goat cheese log
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces soppressata or salami, thinly sliced
  • 2 ripe but firm Bosc or Seckel pears, sliced just before serving
  • 1 cup seedless red grapes, in small clusters
  • ½ cup dried figs or dates
  • ½ cup spiced pecans or candied walnuts
  • ¼ cup honey
  • Fresh rosemary or thyme sprigs for garnish (optional)
  • Crackers or crostini for serving

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the sugar pumpkin in half from top to bottom. Scoop out seeds and stringy pulp. Cut each half into 1-inch thick wedges.
  3. In a small bowl, whisk together olive oil, maple syrup, cinnamon, nutmeg, and salt. Brush mixture over all sides of pumpkin wedges.
  4. Arrange pumpkin wedges in a single layer on the prepared baking sheet. Roast for 25 minutes, flip, then roast another 15-20 minutes until tender and caramelized. Let cool slightly.
  5. Take brie and goat cheese out of fridge 30 minutes before serving to come to room temperature.
  6. Slice aged cheddar into thin triangles or rectangles. Wash grapes and leave in small clusters. Do not slice pears yet.
  7. Place small bowls of honey and spiced pecans on the board. Arrange cheeses in different spots around the board.
  8. Add roasted pumpkin wedges in clusters. Fold prosciutto into loose ribbons and tuck between cheeses. Add soppressata.
  9. Slice pears just before arranging and fan them out. Scatter grape clusters, dried figs, and remaining nuts in gaps. Tuck fresh herb sprigs around the board.
  10. Place crackers or crostini in a small basket or on the edge of the board. Drizzle honey over brie and goat cheese right before serving.

Notes

Don’t use carving pumpkins—they’re stringy and bland. Sugar pumpkins or pie pumpkins are best. Butternut squash works as a substitute. For best results, let cheese come to room temperature before serving. Slice pears just before arranging to prevent browning. The board can be prepped ahead: roast pumpkin and prep non-perishable components up to a day in advance. Store roasted pumpkin in fridge and reheat gently before serving.

Nutrition

Keywords: fall charcuterie board, pumpkin charcuterie, harvest board, autumn appetizer, cheese board, roasted pumpkin, pear, prosciutto, holiday appetizer, gluten-free appetizer

Find it online: https://juliamadeit.com/perfect-fall-harvest-charcuterie-board-with-pumpkin-and-pear/