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Easy Pumpkin Carving Board with Roasted Seeds

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A perfect snack board for pumpkin carving parties, featuring roasted pumpkin seeds, cheese, fruit, and nuts. It’s intentional without being complicated, turning the messiest part of pumpkin carving into the most delicious part.

Ingredients

  • Fresh pumpkin seeds, rinsed and dried (from 1 medium pumpkin — about 1 ½ cups of seeds)
  • Olive oil, 2 tablespoons
  • Salt, 1 teaspoon (use flaky sea salt for best texture)
  • Garlic powder, ½ teaspoon
  • Smoked paprika, ½ teaspoon
  • Cayenne pepper, ¼ teaspoon (optional)
  • Sharp cheddar cheese, 8 ounces, cubed
  • Gouda or smoked cheese, 6 ounces, sliced
  • Apple slices, 2 medium apples (mix of Granny Smith and Honeycrisp)
  • Pear slices, 1 large pear (Bosc or Bartlett)
  • Dried cranberries, ½ cup
  • Roasted and salted almonds, ½ cup
  • Dark chocolate squares, 3 ounces, broken into pieces
  • Fresh rosemary sprigs, for garnish
  • Honey, for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Clean the pumpkin seeds: separate from guts, rinse in a colander under cold water, rubbing gently to remove stringy bits.
  3. Dry the seeds thoroughly: spread on a clean kitchen towel, pat dry, and let air-dry for 5-10 minutes.
  4. Season the seeds: in a medium bowl, combine dried seeds with olive oil, salt, garlic powder, smoked paprika, and cayenne (if using). Toss well.
  5. Roast the seeds: spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until golden brown and fragrant. Let cool completely.
  6. Prepare the fruit: slice apples and pear into thin wedges. Set aside.
  7. Cut the cheese: cube sharp cheddar into ½-inch pieces, slice gouda into thin triangles or rectangles. Let come to room temperature.
  8. Assemble the board: place a large board or platter on a flat surface. Place the bowl of roasted seeds in the center. Arrange cheese cubes and slices around the bowl. Fan apple and pear slices in curved lines. Scatter dried cranberries, almonds, and dark chocolate pieces in gaps. Tuck fresh rosemary sprigs for garnish.
  9. Add finishing touches: drizzle honey over gouda slices or into a ramekin for dipping if desired.
  10. Serve immediately.

Notes

Don’t oversalt seeds before roasting; add a little flaky salt after roasting for better crunch. Don’t crowd the baking sheet—seeds need space to roast, not steam. Make seeds first and let cool completely before adding to board to prevent cheese sweating and fruit softening.

Nutrition

Keywords: pumpkin carving, snack board, roasted pumpkin seeds, fall appetizer, Halloween snack, cheese board

Find it online: https://forkifyfun.com/easy-pumpkin-carving-board-with-roasted-seeds/