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Roasted Acorn Squash With Burrata

November 16, 2015 by Tonja 4 Comments

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.

 

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Roasted Acorn Squash with Burrata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Tonja Engen
  • Yield: 4 1x
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Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon minced shallot
  • 1 garlic clove, minced
  • 1 teaspoon thyne leaves
  • Salt and Pepper
  • Two 1 1/2-pound acorn squash, halved lengthwise, seeds discarded
  • Balsamic vinegar
  • One 1/2-pound ball of burrata
  • black pepper and sea salt, for garnish

Instructions

  1. Preheat the oven to 425°.
  2. 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.
  3. 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.

Did you make this recipe?

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Filed Under: sides, Vegetarian Tagged With: burrata, squash, thanksgiving, vegetarian

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Comments

  1. Damon says

    December 11, 2021 at 10:22 pm

    Simple, delicious!

    Reply
    • Tonja says

      December 12, 2021 at 8:56 am

      I’m so happy you enjoyed!

      Reply
  2. Steve Paine says

    January 29, 2025 at 2:38 pm

    Very easy prepare and the compliments were abundant!

    I highly recommend that everyone tries this recipe at least one time. I am sure that you will make it a second time.

    Reply
    • Tonja says

      January 29, 2025 at 3:26 pm

      Thanks so much!! I’m so glad you enjoyed!

      Reply

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Tonja

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