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Butternut Squash Cheeseball and Holiday Cheese Board Recipe

Avatar photoByStacy
Jump to Recipe· 4.9 from 90 reviews

If you’re looking for a show-stopping appetizer that will have your guests chatting before the main meal even hits the table, you’ve got to try my Butternut Squash Cheeseball and Holiday Cheese Board Recipe. This isn’t your everyday cheeseball—it’s creamy, cozy, and bursting with fall flavors, perfectly complemented by a festive cheese board that’s as beautiful as it is tasty. Trust me, once you make this, your holiday gatherings will never be the same.

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Why You’ll Love This Recipe

  • Unique Flavor Blend: The butternut squash and brown butter combo adds a depth you won’t find in typical cheeseballs.
  • Perfect Holiday Vibes: The accompanying cheese board offers a festive mix of sweet, savory, and crunchy elements.
  • Make-Ahead Friendly: Prep your cheeseball the day before to save time and let flavors meld beautifully.
  • Crowd-Pleaser Guaranteed: Whether it’s a family gathering or casual friends’ night, this cheese board is always a hit.
A round cheese ball covered with crushed nuts sits near the center of a white plate with a white marbled texture. Part of the cheese ball is spread onto a small silver butter knife resting on the plate, showing creamy inside with a pale yellow color. To the lower left, there are rolled slices of pink cured meat with red edges. On the right side, there are two rows of off-white sliced cheese; one row has slices stacked neatly, and the other has a few pieces crumbled. On the top right, there are thin apple slices with pink and light yellow colors. In the background, a bowl of green pickles and square beige crackers are arranged on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Cheeseball and Holiday Cheese Board, fall cheese ball recipe, festive appetizer cheese board, holiday cheese platter, cozy cheese ball recipe

Ingredients You’ll Need

The charm of this Butternut Squash Cheeseball and Holiday Cheese Board Recipe lies in the harmony of simple, quality ingredients that play so well together. Picking fresh squash and good-quality cheeses really makes the difference, and a quick note – toasted walnuts bring the crunch and a toasty aroma that won’t disappoint.

Flat lay of bright orange butternut squash cubes with smooth, creamy white cream cheese blocks, golden toasted walnuts, fresh green sage leaves with delicate textures, rich amber honeycomb glistening softly, deep red and purple seedless grapes clustered naturally, thinly sliced pale yellow pears with a smooth surface, vibrant rainbow carrot slices showing shades of orange, purple, and yellow, and glossy red pomegranate arils scattered lightly, all artfully arranged with natural spacing and balance, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Cheeseball and Holiday Cheese Board, fall cheese ball recipe, festive appetizer cheese board, holiday cheese platter, cozy cheese ball recipe
  • Butternut squash: Choose one that feels heavy for its size and has smooth skin for sweetness.
  • Brown butter: I love how it adds nutty warmth; don’t rush browning it to avoid burning.
  • Olive oil: Just a splash to crisp the fresh sage leaves perfectly.
  • Fresh sage: Fresh is key here — it crisps up beautifully and adds that herbal note.
  • Cream cheese: Make sure it’s softened so blending is smooth and creamy.
  • Parmesan cheese: Freshly grated for maximum flavor punch.
  • Salt and pepper: To perfectly season your cheeseball and balance sweetness.
  • Nutmeg: A pinch to add subtle warmth that complements the squash.
  • Chopped walnuts: Toasted if you can – it adds great texture and aroma.
  • Merlot soaked cheese: It’s such a fun festive touch with fruity undertones.
  • Sharp Parmesan block: Adds classic tang and works well on the cheese board.
  • Honeycomb: Gorgeous for drizzling or just nibbling; adds natural sweetness.
  • Hot capicola: Thinly sliced for a smoky, spicy kick.
  • Kettle corn: Sweet and salty crunch that’s irresistible.
  • Marinated olives: A salty, briny contrast to the cheeses.
  • Roasted cashews: Creamy nuts that balance the flavors.
  • Cranberry chutney or salsa: Tart and sweet, it adds color and flavor pops.
  • Pumpkin seed salsa: Another fun salsa with a subtle nuttiness.
  • Pomegranate arils: Fresh, juicy bursts of jewel-like tanginess.
  • Walnuts suspended in honey: Sweet, sticky, and nutty—a showstopper.
  • Whole grain mustard: Adds a sharp, spicy note.
  • Cornichons: Little pickles for crunch and acidity.
  • Rainbow carrots: Adds color and fresh crunch.
  • Pears: Thinly sliced for a juicy sweetness.
  • Red seedless grapes: Easy to pop and fruity.
  • Hard breadsticks: Crunchy base for scooping cheeseball and toppings.
  • Whole grain crackers: Heartier crackers that hold up well under toppings.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Butternut Squash Cheeseball and Holiday Cheese Board Recipe is—you can easily mix things up based on your mood or what you have on hand. Feel free to get creative and make it your own!

  • Nut-Free Variation: I swapped walnuts for toasted pumpkin seeds once for a nut allergy and honestly, the crunch still rocked!
  • Vegan Variation: You can use vegan cream cheese and skip the parmesan for a dairy-free version—just boost the seasoning with nutritional yeast for a cheesy flavor.
  • Spicy Kick: Add a pinch of cayenne or some finely chopped jalapeño into the cheeseball mix if you like living on the spicy side.
  • Seasonal Swap: In spring, I swapped pears for fresh apricots on the board and it brightened the whole spread beautifully.

How to Make Butternut Squash Cheeseball and Holiday Cheese Board Recipe

Step 1: Cook the Butternut Squash to Tender Perfection

Start by placing your cubed butternut squash in a saucepan filled with cold water. Bring it to a boil over high heat, then reduce the heat and let it simmer gently for 15 to 20 minutes until the cubes are fork-tender but not mushy. Drain them really well—I’ve found that excess water makes the cheeseball too soft, so give those cubes a good shake or even blot them with a towel.

Step 2: Crisp the Sage in Olive Oil

Next, heat a bit of olive oil in a small pan over medium heat. Add fresh sage leaves and cook each side for about a minute until they turn crispy but don’t burn. This step adds a wonderful herbal crunch and aroma. Place the sage on a paper towel to drain any excess oil.

Step 3: Blend Everything Into a Smooth Cheeseball Base

Into your food processor or stand mixer, toss the cooked butternut squash, brown butter (which I always make in advance to brown the butter gently until golden and fragrant), crispy sage, softened cream cheese, parmesan cheese, salt, pepper, and a little freshly grated nutmeg. Pulse or mix until smooth—no cream cheese lumps! This is a key step because a silky texture makes all the difference in the cheeseball experience.

Step 4: Chill and Shape the Cheeseball

Scoop the creamy mixture onto plastic wrap and wrap it tightly into a ball shape. Refrigerate for at least 30 minutes—this helps firm it up and lets the flavors marry. Honestly, I’ve prepped it the day before and the flavor depth really impresses.

Step 5: Coat with Toasted Walnuts for Crunch and Flavor

Once chilled, roll your cheeseball in finely chopped, preferably toasted, walnuts. Press gently to coat the surface well. This layer gives an irresistible nutty crunch that contrasts perfectly with the creamy center.

Step 6: Assemble Your Holiday Cheese Board

Lay out your merlot-soaked cheese, sharp parmesan, honeycomb, hot capicola slices, and all the fun extras like kettle corn, olives, roasted cashews, salsas, pomegranate arils, and fresh fruit. Don’t stress about perfect placement—the charm is in the inviting, slightly messy look that welcomes everyone to dig in!

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Pro Tips for Making Butternut Squash Cheeseball and Holiday Cheese Board Recipe

  • Toast Your Walnuts: I learned early that untoasted walnuts can taste bitter and dull – quickly toasting them brings out incredible flavor and a lovely crunch.
  • Brown Butter Slowly: Don’t rush browning the butter; keep the heat medium-low and watch carefully to get the perfect nutty aroma without burning.
  • Chill Overnight: If you have time, chilling the cheeseball overnight makes it more flavorful and easier to coat evenly with walnuts.
  • Avoid Overcooking Squash: Overly soft squash can make the mixture watery; check early and drain/wrap thoroughly to keep consistency just right.

How to Serve Butternut Squash Cheeseball and Holiday Cheese Board Recipe

A large white round plate sits in the center on a white marbled surface, holding a round ball of cheese covered in nuts with a knife holding a small scoop of it. To the left of the cheese ball is a triangular piece of honeycomb with honey dripping, next to a wooden honey dipper. Around the plate are neat stacks of square light-colored crackers, thin slices of red and white apple arranged in a fan, and assorted slices of pink and red cured meats. Several small white bowls hold green and black olives, small pickles, popcorn, mustard, and a red spread. There are clusters of red grapes spread evenly around, along with thin breadsticks coated in seeds, cashew nuts, sticks of yellow and purple vegetables, and shavings and slices of white cheese. The whole spread is set on a smooth blue cloth. Photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Cheeseball and Holiday Cheese Board, fall cheese ball recipe, festive appetizer cheese board, holiday cheese platter, cozy cheese ball recipe

Garnishes

Personally, I love to scatter fresh pomegranate arils and some extra toasted walnuts around the cheeseball for that festive sparkle and crunch. A drizzle of honey over the top gives it a subtle sweetness that balances the savory notes perfectly. Fresh herb sprigs like rosemary or sage add inviting aroma and pretty accents.

Side Dishes

We usually pair this cheese board with hearty baguette slices and an assortment of crackers. Sometimes I’ll add a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For drinks, a crisp white wine or sparkling cider complements the flavors beautifully.

Creative Ways to Present

One holiday, I arranged the cheese board in the shape of a wreath using carrot ribbons and grapes to frame it, which got so many compliments! You can set the cheeseball on a wooden board surrounded by small bowls for dips and nuts, or place it atop a marble slab with edible flowers to elevate the vibe. The key is to make it colorful, inviting, and easy to graze.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover cheeseball tightly in plastic wrap and keep it refrigerated for up to 3 days. The flavors actually deepen after sitting a bit, but be sure to keep it well sealed so it doesn’t pick up other fridge odors. Nuts can get a bit soft over time, but it’s still delicious.

Freezing

Honestly, I’ve tried freezing the cheeseball before, but the texture gets a bit crumbly upon thawing. If you want to prepare ahead, best to keep it in the fridge and assemble the board fresh.

Reheating

No reheating needed here! The cheeseball is best served chilled or at room temperature resting about 15 minutes outside the fridge before serving to soften slightly for easy spreading.

FAQs

  1. Can I make the butternut squash cheeseball vegan?

    Absolutely! Substitute the cream cheese with a vegan cream cheese alternative and skip or replace parmesan with nutritional yeast to maintain a cheesy flavor. The texture will be a bit different but still delicious.

  2. How long can I prepare the cheeseball in advance?

    You can make the cheeseball up to 24 hours ahead and keep it wrapped in the fridge. Chilling overnight actually lets the flavors meld beautifully and makes rolling it in walnuts easier.

  3. What can I serve with the holiday cheese board?

    Besides the components on the board, add crusty bread, fresh fruit, nuts, and your favorite crackers. A fresh salad or pickled veggies also pair well for balance.

  4. Can I substitute walnuts for other nuts?

    Yes! Pecans, almonds, or even toasted pumpkin seeds work great if you want to change things up or avoid walnuts due to allergies.

  5. How do I store leftovers?

    Wrap the cheeseball tightly in plastic wrap and refrigerate for up to 3 days. Cover leftover cheese board items separately to maintain freshness.

Final Thoughts

This Butternut Squash Cheeseball and Holiday Cheese Board Recipe quickly became my go-to for festive get-togethers because it’s both stunning and simple. I love how the sweet, nutty butternut cheeseball pairs with all the vibrant cheeses and accompaniments on the board—my family goes crazy for it every year! Give it a try (don’t be intimidated, it’s easier than you think!), and I promise it will bring that extra bit of joy and deliciousness to your holiday table.

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Butternut Squash Cheeseball and Holiday Cheese Board Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 90 reviews
  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: Serves approximately 8–10 guests 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This festive Butternut Squash Cheeseball recipe is a creamy, flavorful centerpiece perfect for holiday gatherings, paired beautifully with a curated Thanksgiving cheese board featuring an assortment of cheeses, nuts, fruits, and savory accompaniments. The cheeseball combines roasted butternut squash, brown butter, crispy sage, and rich cheeses coated in toasted walnuts, creating a delicious and elegant appetizer that impresses guests with both taste and presentation.

Ingredients

Units Scale

Butternut Cheeseball

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

Instructions

  1. Cook the Butternut Squash: Place the cubed butternut squash in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes or until the squash is fork-tender. Drain thoroughly to remove all water.
  2. Prepare the Sage: Heat olive oil in a saucepan over medium heat. Add fresh sage leaves and cook for about 1 minute on each side until crisp. Remove and drain on a paper towel to absorb excess oil.
  3. Combine Cheeseball Ingredients: In a food processor or stand mixer, combine the cooked butternut squash, brown butter, crispy sage, softened cream cheese, grated parmesan, salt, nutmeg, and pepper. Pulse or mix until the cream cheese breaks down and the mixture becomes smooth, with no lumps.
  4. Shape and Chill the Cheeseball: Transfer the smooth mixture onto a piece of plastic wrap. Shape it tightly into a ball and wrap it completely. Refrigerate for at least 30 minutes or overnight to allow it to firm up.
  5. Coat Cheeseball with Walnuts: Spread the chopped walnuts on a plate. Remove the chilled cheeseball from the fridge and roll it gently in the walnuts, pressing to adhere evenly on all sides.
  6. Assemble the Cheese Board: Arrange the cheeseball alongside the merlot soaked cheese, sharp parmesan, honeycomb, hot capicola, kettle corn, marinated olives, roasted cashews, cranberry chutney, pumpkin seed salsa, pomegranate arils, walnuts in honey, whole grain mustard, cornichons, rainbow carrots, pears, red grapes, hard breadsticks, and whole grain crackers on a large serving board. The beauty is in the casual, abundant display.

Notes

  • The cheeseball can be made a day ahead and refrigerated to enhance flavors.
  • Use toasted walnuts for extra crunch and a richer nutty flavor.
  • For easier serving, allow the cheeseball to sit at room temperature for 10-15 minutes before serving.
  • Feel free to customize the cheese board with your favorite seasonal fruits, nuts, or crackers.
  • Ensure cream cheese is softened to achieve a smooth cheeseball texture.

Nutrition

  • Serving Size: Approximately 1/8 of cheeseball with some board accompaniments
  • Calories: 320
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 26g
  • Saturated Fat: 9g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 35mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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