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Cozy Fall Baby Shower Menu Ideas With Seasonal Flavors Everyone Loves - A Warm, Crowd-Pleasing Spread

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Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients
  

  • Spiced Apple Cider Punch (non-alcoholic): apple cider, cinnamon sticks, orange slices, whole cloves, ginger slices, sparkling water, optional maple syrup
  • Butternut Squash Soup Shooters: butternut squash, onion, garlic, olive oil, vegetable broth, a splash of cream or coconut milk, nutmeg, salt, pepper, pumpkin seeds for garnish
  • Sage and Apple Chicken Salad Sliders: cooked shredded chicken, diced apple, celery, fresh sage, mayo or Greek yogurt, Dijon mustard, lemon juice, salt, pepper, mini brioche or slider rolls
  • Roasted Brussels Sprouts and Sweet Potato Bites: Brussels sprouts, sweet potatoes, olive oil, maple syrup, smoked paprika, salt, pepper, toothpicks for serving
  • Harvest Grain Salad: cooked farro or quinoa, chopped kale, dried cranberries, toasted pecans or pepitas, crumbled feta or goat cheese, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, pepper
  • Mini Pumpkin Cheesecake Bars: graham crackers, butter, cream cheese, pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, pinch of salt
  • Pear and Cheddar Board: ripe pears, aged cheddar, honey, walnuts, whole-grain crackers
  • Cinnamon Sugar Donut Holes (store-bought or homemade): mini donut holes, cinnamon, sugar, warm caramel or chocolate sauce for dipping

Instructions
 

  • Make the Spiced Cider Punch: Simmer apple cider with cinnamon sticks, orange slices, cloves, and ginger for 20 minutes. Cool, strain, and chill. Before serving, add sparkling water and sweeten with a touch of maple syrup if needed. Serve in a dispenser with extra citrus slices.
  • Blend the Squash Soup Shooters: Roast cubed squash with onion and garlic until tender. Blend with warm vegetable broth and a splash of cream. Season with nutmeg, salt, and pepper. Pour into small cups or shot glasses; top with toasted pumpkin seeds.
  • Assemble Chicken Salad Sliders: Mix shredded chicken with apple, celery, chopped sage, mayo or yogurt, Dijon, lemon juice, salt, and pepper. Chill 1 hour. Spoon onto mini rolls right before serving.
  • Roast Brussels and Sweet Potatoes: Toss halved Brussels sprouts and sweet potato cubes with olive oil, maple syrup, smoked paprika, salt, and pepper. Roast at 425°F (220°C) until caramelized. Skewer a sprout and a cube on toothpicks for easy bites.
  • Build the Harvest Grain Salad: Whisk olive oil, apple cider vinegar, maple, Dijon, salt, and pepper. Toss warm grains with chopped kale to soften, then add cranberries, nuts or seeds, and cheese. Dress lightly just before serving.
  • Bake Mini Pumpkin Cheesecake Bars: Press a graham-butter crust into a lined pan. Beat cream cheese with brown sugar, pumpkin puree, eggs, vanilla, spice, and salt. Pour over crust and bake until set. Chill and cut into bite-sized squares.
  • Style the Pear and Cheddar Board: Slice pears and cheddar. Arrange with crackers, walnuts, and a small dish of honey. Add a few rosemary sprigs for a cozy look.
  • Sweet Finish With Donut Holes: Toss donut holes in cinnamon sugar. Serve with warm caramel or chocolate sauce on the side.