In the winter season, butternut squash hits lots of menus leaving acorn squash a distant second. The skin is tough, making it hard to peel and chop. However, by simply cutting the squash in half, cleaning out the seeds, and roasting in its skin you get more depth and flavor. Plus what a beautiful way to serve your guests.
This recipe is a great vegetarian meal or a wonderful side dish to your Thanksgiving table. I have always made squash with the traditional brown sugar and butter combo, but this savory take on acorn squash combined with Burrata cheese and balsamic is not only delicious but stunning in presentation. Burrata is fresh Italian cheese made from mozarella and cream.
Wow your guests with this beautiful plate.
Note: This recipe can be doubled.
- 4 tablespoons unsalted butter, melted
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1 teaspoon thyne leaves
- Salt and Pepper
- Two 1½-pound acorn squash, halved lengthwise, seeds discarded
- Balsamic vinegar
- One ½-pound ball of burrata
- black pepper and sea salt, for garnish
- Preheat the oven to 425°.
- In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper. Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30-40 minutes, until the squash is golden and tender. Transfer to plates.
- Cut the burrata into 4 pieces. Top each squash half with burrata, drizzle with balsamic and garnish with cracked pepper and sea salt and serve warm.
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