Name: Roasted Acorn Squash with Burrata
Yield: 4
Ingredients: 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

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

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Instructions

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.