Crudité Platter with Pimiento Cheese and Shiro-Miso Dip

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Roasted Delicata squash, crisp raw vegetables, and two crowd-pleasing dips make this appetizer as beautiful as it is delicious. A citrus-spiked miso dip is a refreshingly light complement to the crudités, while a classic pimiento cheese is tangy, creamy, and satisfying. If you can’t find earthy, umami-rich black garlic molasses, balsamic glaze makes a great substitute.

Fall Crudites Platter with Pimiento Cheese and Shiro Miso Dip
Photo: Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Active Time:
30 mins
Total Time:
1 hrs
Yield:
8 to 12

Ingredients

Roasted Delicata Squash

  • 4 Delicata squash, scrubbed, cut into 1/4-inch rings, and seeded

  • 1/4 cup olive oil

  • 2 tablespoons maple syrup

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon kosher salt

Shiro-Miso Dip 

  • 1 cup shiro (white) miso

  • 3 tablespoons black garlic molasses

  • 1/3 cup bottled yuzu juice

  • 2 teaspoons grated orange zest, plus 1/2 cup orange juice (from 2 navel oranges) 

Pimiento Cheese

  • 3/4 cup grated Muenster or Monterey jack cheese, divided

  • 3/4 cup grated sharp cheddar, divided

  • 1/4 cup mayonnaise

  • 1/2 cup cream cheese (2 ounces), softened

  • 1/2 teaspoon hot sauce

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Worcestershire sauce

  • 3 tablespoon pimiento peppers (or roasted red peppers)

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon kosher salt

  • Assorted crudites, for serving: Carrots, chicories, broccoli, leafy greens and/or pickled vegetables

Directions

Roast the Delicata squash

  1. Preheat the oven to 325 degrees. On a parchment-lined sheet pan, toss the squash with the olive oil, maple syrup, cayenne, and salt to combine. Spread out in an even layer and roast until soft but not mushy, 20 to 25 minutes.

Meanwhile, make the Shiro-Miso Dip

  1. Stir together all the ingredients in a medium mixing bowl until smooth, then transfer to a serving bowl.

Make the Pimiento Cheese

  1. In a food processor, combine half of the Muenster and half the cheddar with the remaining ingredients. Pulse until well combined (the peppers should be finely chopped but not pulverized). Transfer mixture to a mixing bowl and stir in the remaining grated cheese until blended. Transfer to another serving bowl.

  2. Arrange crudité vegetables on a platter and serve with the Shiro-Miso and Pimiento Cheese dips.

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