Crudité Platter with Pimiento Cheese and Shiro-Miso Dip

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.

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

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.