Bottom Tier: Roasted half of a tiny acorn squash, sitting on top of some almonds
Top Tier: Manchego cheese cubes, chocolate raspberry sticks, strawberries, 2 halves of a Seckel pear
Roasted Acorn Squash:
Cut the squash in half and remove the seeds and gooey bits. Put about 3/4 of an inch of water into a baking pan, and put the squash in skin side up (so that the "meat" of the squash can get steamed by the water). Bake at 350 degrees for about 30 minutes. Then, dump the water and flip the squash. At this point you can go one of two ways: (1) Add some butter, cinnamon, sugar, and little nutmeg, or (2 [this is the one I did]) drizzle with a little olive oil and sprinkle with salt, black pepper, garlic powder, and herbs. Bake for another 20 minutes or so.