- 4 tablespoons unsalted butter, melted
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1/2 teaspoon thyme leaves
- Kosher salt
- Two 1 1/2-pound acorn squash, halved lengthwise, seeds discarded
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 4 cups baby greens (2 ounces)
- 1/4 small red onion, thinly sliced and rinsed under cold water
- One 1/2-pound ball of burrata
- Cracked black pepper, for garnish
- Flaky sea salt, for garnish
How to make this recipe
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 minutes, until the squash is golden and tender. Transfer to plates.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.