The Ultimate Thanksgiving Snack Board
 
 
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Ingredients
  • FOR THE SNACK BOARD
  • Salami chips
  • Dried BBQ beef
  • Breadsticks
  • Grapes
  • Dried fruit
  • Popcorn
  • Crackers
  • Figs
  • Olives
  • Peppadews
  • Mint, fresh thyme and cinnamon sticks, for garnish
  • FOR THE MAPLE-SPICED PECANS
  • 1 egg white
  • 2 tablespoons maple syrup
  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cloves
  • 2 cups shelled whole pecans
  • FOR THE ROASTED BUTTERNUT SQUASH CHUMMUS
  • 4 cups butternut squash, 1 inch dice
  • 3 tablespoons oil
  • Kosher salt and ground black pepper, to taste
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 15oz can chickpeas
  • ¼ cup tahini paste
  • ¼ cup plus 1 tablespoon fresh lemon juice
  • 4 cloves garlic
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • ½ cup water
  • Pomegranate arils, for garnish
  • Maple syrup, for garnish
  • FOR THE CRANBERRY ORANGE CHUTNEY
  • 1 cup pear, diced (about 1 small pear)
  • 2 cups frozen cranberries
  • ½ apple, diced
  • ¼ cup brown sugar
  • ¼ cup orange juice
  • 1 cinnamon stick
  • 1 whole star anise
  • ¼ teaspoon kosher salt
  • 1 inch long orange peel
Directions
  1. FOR THE MAPLE-SPICED PECANS
  2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  3. Place the egg white and maple syrup into a large bowl and whisk vigorously until light and frothy. Whisk in the sugar, cinnamon, salt, cayenne pepper and cloves. Add the pecans and mix well, until thoroughly coated.
  4. Pour the mixture, including any liquid, onto the prepared baking sheet and spread into a single layer.
  5. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, be sure to spread them out into a single layer again.
  6. Allow the pecans to cool completely before serving.
  7. FOR THE ROASTED BUTTERNUT SQUASH CHUMMUS
  8. Preheat the oven to 375 degrees F.
  9. Place the squash on a large sheet pan line with foil and drizzle with oil and sprinkle with salt, pepper, ½ teaspoon cinnamon and ½ teaspoon cumin. Bake for 35-45 minutes or until cooked through and tender. Reserve a few pieces of cooked squash for garnish.
  10. In a food processor fitted with a metal blade, process the cooked squash, chickpeas, tahini, lemon juice, garlic, cumin and cinnamon until coarsely processed. With the motor running, slowly pour in the water, a little at a time, until desired consistency. When ready to serve, place the chummus in a bowl and swirl the top with the back of a spoon. Top with pomegranate arils and reserved butternut squash and then drizzle with maple syrup.
  11. FOR THE CRANBERRY ORANGE CHUTNEY
  12. Mix all the ingredients together in a medium pot and heat over a medium flame. Bring to a boil and reduce heat to medium low. Cover, and allow to cook for 35 minutes, mixing twice, until the fruit is cooked down and tender.
*Notes
The Maple Spiced Pecans can be stored in an airtight container for up to 2 weeks.
The Roasted Butternut Squash Chummus can be stored in an airtight container for up to 1 week.
The Cranberry Orange Chutney can be stored in the refrigerator for up to 5 days.
Recipe by My Fair Hostess at https://rachelkor.com/the-ultimate-thanksgiving-snack-board/