Description
This festive Butternut Squash Cheeseball paired with a vibrant Holiday Cheese Board combines creamy, nutty, and savory flavors perfect for entertaining. Featuring a smooth butternut squash and cream cheese blend coated with toasted walnuts, complemented by assorted cheeses, fruits, nuts, and condiments, this recipe offers a delightful centerpiece for any holiday gathering.
Ingredients
Scale
Butternut Squash Cheeseball
- 1 cup cubed butternut squash
- 2 tablespoons brown butter
- 1 tablespoon olive oil
- 1 handful fresh sage leaves
- 1 (8-ounce) block cream cheese, softened
- 2/3 cup finely grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon freshly grated nutmeg
- 3/4 cup finely chopped walnuts, preferably toasted
Holiday Cheese Board Accompaniments
- 1 block merlot soaked cheese
- 1 block sharp parmesan cheese
- 1 chunk honeycomb
- 1/2 pound thinly sliced hot capicola
- 1 cup kettle corn
- 1 cup marinated olives
- 1/2 cup roasted cashews
- 1/3 cup cranberry chutney or salsa
- 1/3 cup pumpkin seed salsa
- 1/3 cup pomegranate arils
- 1/2 cup walnuts suspended in honey
- 1/4 cup whole grain mustard
- 1/4 cup cornichons
- 4 rainbow carrots, peeled and sliced
- 2 pears, thinly sliced
- 2 bunches red seedless grapes, pulled apart
- Hard breadsticks
- Whole grain crackers
Instructions
- Cook the Butternut Squash: Place the cubed butternut squash in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes or until the squash is fork-tender. Drain thoroughly to remove all water.
- Prepare the Sage: Heat olive oil in a saucepan over medium heat. Add fresh sage leaves and cook for about 1 minute on each side until crisp. Remove and drain on a paper towel to absorb excess oil.
- Combine Cheeseball Ingredients: In a food processor or stand mixer, combine the cooked butternut squash, brown butter, crispy sage, softened cream cheese, grated parmesan, salt, nutmeg, and pepper. Pulse or mix until the cream cheese breaks down and the mixture becomes smooth, with no lumps.
- Shape and Chill the Cheeseball: Transfer the smooth mixture onto a piece of plastic wrap. Shape it tightly into a ball and wrap it completely. Refrigerate for at least 30 minutes or overnight to allow it to firm up.
- Coat Cheeseball with Walnuts: Spread the chopped walnuts on a plate. Remove the chilled cheeseball from the fridge and roll it gently in the walnuts, pressing to adhere evenly on all sides.
- Assemble the Cheese Board: Arrange the cheeseball alongside the merlot soaked cheese, sharp parmesan, honeycomb, hot capicola, kettle corn, marinated olives, roasted cashews, cranberry chutney, pumpkin seed salsa, pomegranate arils, walnuts in honey, whole grain mustard, cornichons, rainbow carrots, pears, red grapes, hard breadsticks, and whole grain crackers on a large serving board. The beauty is in the casual, abundant display.
Notes
- Toast walnuts before chopping to enhance their flavor.
- The cheeseball can be made a day ahead and refrigerated to save time.
- For a milder taste, substitute hot capicola with a milder cured meat or prosciutto.
- Use fresh, high-quality cheeses to elevate the cheese board experience.
- Ensure the butternut squash is well drained to avoid a watery cheeseball mixture.
- Feel free to mix and match the accompaniments according to personal preferences or seasonal availability.
