Pomegranates (cut in quarters for beautiful presentation)
Seeded and cranberry crackers
Roasted butternut squash hummus:
Preheat oven to 400 F. Line a baking sheet with parchment paper. Add squash and toss with one tablespoon of olive oil.
Cut top of whole garlic just to expose the cloves, drizzle the other tbsp of olive oil on the exposed garlic cloves. Place on baking sheet with squash. Roast in the preheated oven for 25-30 minutes until squash and garlic have softened
Remove the garlic cloves and transfer them with the squash to a food processor or blender. Add one cup of chickpeas, tahini, water, vinegar, lemon juice, 1/3 cup olive oil and sea salt. Blend until smooth.
Place in a serving bowl and refrigerate for at least 30 minutes before serving. Garnish with remaining chickpeas, pepitas, and one tablespoon of olive oil before serving.
Place beets in a bowl and toss with remaining ingredients.
Heat a medium frying pan over medium heat.
Add maple syrup to the hot pan and let heat for 15 seconds.
Add spices sea salt and pepper to the syrup and stir in nuts.
Cook nuts for 10-12 minutes, stirring occasionally until they have absorbed the syrup.
Remove from heat and spread on parchment paper to cool before serving.
Mix bean salad:
Place all ingredients in a bowl and toss well.
Board and assembly:
Wash and prepare all vegetables the night before for easy assembly.
Hummus, beats and spiced nights can be made in advance to save time.
When preparing board, keep nuts in separate bowls for guests who may have an allergy.