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. Slideshow: More Squash Recipes 

Roasted Acorn Squash with Garlic Butter and Burrata
Photo: © Con Poulos
Active Time:
30 mins
Total Time:
1 hrs


  • 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


  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.

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