Rating: 3 stars
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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.

November 2020


Credit: Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Recipe Summary test

30 mins
1 hr
8 to 12


Roasted Delicata Squash
Shiro-Miso Dip 
Pimiento Cheese


Roast the Delicata squash
  • 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
  • Stir together all the ingredients in a medium mixing bowl until smooth, then transfer to a serving bowl.

Make the Pimiento Cheese
  • 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.

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