Roasted Acorn Squash With Burrata And Pomegranate Seeds

I love anything with burrata cheese and this fall recipe is no exception! This dish would also make a delicious vegetarian main course!

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Servings: 6

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

3 acorn squash, seeded and cut into wedges

6 tablespoons butter

2 tablespoons dark honey, plus more for drizzling

2 tablespoons brown sugar

1 to 1 - 1/2 crushed red pepper flakes, or to taste

kosher salt and freshly ground black pepper

3 balls burrata cheese

good quality olive oil for drizzling

6 fresh sage leaves

1/2 cup toasted and salted pecans, chopped roughly

1/2 cup pomegranate seeds


1Preheat oven to 400 degrees.

2Melt butter and combine with brown sugar, honey and crushed red pepper flakes. On a baking sheet, toss together the squash with the melted butter mixture and sprinkle with salt and a few grinds of black pepper, toss to coat. Transfer to oven and roast for 20 - 25 minutes until the squash is golden, basting with melted butter mixture at least once during roasting.

3Arrange the warm squash on a serving platter and break one piece of burrata over the top. Place remaining two balls of burrata between the pieces of squash. Drizzle with olive oil and season with more salt and pepper to taste. Sprinkle with the sage, pecans and pomegranate seeds. Drizzle with more honey if desired.

Additional Notes

This recipe was adapted from Half Baked Harvest

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