Description

This festive Butternut Squash Cheeseball is a creamy, flavorful addition to any holiday cheese board, combining the sweetness of roasted butternut squash, the richness of brown butter and cream cheese, and the crunch of toasted walnuts. Paired with a diverse Thanksgiving cheese board featuring Merlot-soaked cheese, sharp parmesan, honeycomb, meats, nuts, fruits, and various accompaniments, it makes an impressive and delicious spread for holiday gatherings.

Ingredients

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Butternut Cheeseball

1 cup cubed butternut squash
2 tablespoons brown butter
1 tablespoon olive oil
1 handful fresh sage
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

Thanksgiving Cheese Board

1 block Merlot soaked cheese
1 block sharp parmesan
1 chunk of 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

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Instructions

Cook Butternut Squash: Place the butternut squash cubes in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until the squash is fork-tender. Drain thoroughly to remove all water.
Crisp Sage: Heat olive oil in a saucepan over medium heat. Add fresh sage leaves and cook about 1 minute per side, just until they become crisp. Remove and place on paper towels to drain excess oil.
Blend Cheeseball Mixture: In a food processor or stand mixer, combine the cooked butternut squash, brown butter, crispy sage, softened cream cheese, grated parmesan, salt, freshly grated nutmeg, and pepper. Pulse until the mixture is smooth with no lumps of cream cheese. The texture should be creamy and well combined.
Form Cheeseball: Spoon the mixture onto a piece of plastic wrap, shape it into a ball, and wrap tightly. Refrigerate the cheeseball for at least 30 minutes or overnight to let it set.
Coat with Walnuts: Spread the finely chopped walnuts on a plate. Remove the cheeseball from the fridge and roll it on the walnuts, pressing gently to adhere the walnuts onto the surface evenly.
Serve or Store: You can serve the cheeseball immediately or return it to the fridge until ready to use.
Assemble Thanksgiving Cheese Board: Arrange the Merlot soaked cheese, sharp parmesan, honeycomb, hot capicola, kettle corn, marinated olives, roasted cashews, cranberry chutney or salsa, pumpkin seed salsa, pomegranate arils, walnuts in honey, whole grain mustard, cornichons, sliced rainbow carrots, pears, red seedless grapes, hard breadsticks, and whole grain crackers on a large board or platter. Enjoy the variety and festive presentation.

Notes

Brown butter adds a deep nutty flavor; ensure it does not burn while preparing.
Fresh sage crisps quickly; watch closely to prevent burning.
For best results, toast walnuts beforehand to enhance their flavor.
The cheeseball can be made a day ahead to save time and improve flavor melding.
Feel free to customize the cheese board with your favorite cheeses and accompaniments.
The recipe serves a crowd and is perfect for holiday entertaining.

Nutrition

Serving Size: 1/12th of cheeseball plus assorted board items
Calories: 210
Sugar: 3 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 30 mg