Vegetables Squash + Gourds Acorn Squash Roasted Acorn Squash with Garlic Butter and Burrata 1 Review 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 By Dave Beran Dave Beran Instagram Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he also won the 2014 James Beard Award for Best Chef: Great Lakes. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 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 Directions 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. Rate it Print