Roasted Acorn Squash with Garlic Butter and Burrata

Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay.

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  • Servings: 4

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  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon minced shallot
  • 1 garlic clove, minced
  • 1/2 teaspoon thyme leaves
  • Kosher salt
  • Pepper
  • 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

  1. 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.

  2. 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.

Contributed By Photo © Con Poulos Published October 2015

1044592 recipes/roasted-acorn-squash-garlic-butter-and-burrata 2015-09-09T20:33:16+00:00 Dave Beran weeknight-dinner|side-dishes|4|vegetarian|fall|winter october-2015 recipes,roasted-acorn-squash-garlic-butter-and-burrata 1044592

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