Maple Roasted Acorn Squash with Burrata
I just returned from a three-day trip to Portland with two girlfriends. Our mission? Eat the best food we can in 72 hours. It was a tough job, but someone had to do it! Being November, fall is in full swing and we had some great Autumn meals. Delicata squash seemed to be on everyone's menu. We really loved the squash served at Irving's Kitchen and Clyde Common, two wonderful Portland restaurants in a town full of wonderful restaurants. I returned home inspired to develop a great squash recipe and possibly a pound or two heavier.
Happy rings of caramelized squash with luscious burrata centers
I am intrigued at the way recipe ideas develop and come to life. The squash that we ate in Portland churned around in my unconsciousness for a bit. I knew I wanted to roast rings of either delicata or acorn squash, because they remind me of sunflowers with their scalloped edges, and their rings provide a lot of surface area to caramelize. Maple syrup was a must, but I got to thinking a little burrata would make this recipe something special, because like bacon, everything is better with burrata. Finally, I garnish the dish with pomegranate seeds for flavor, freshness and color.
Did you know they make truffle-infused burrata?
You can use regular burrata for this recipe, but if you can get your hands on it, Bel Gioioso recently introduced black truffle burrata. It is a hands down winner. The delicate hint of truffle marries very well with this savory dish. And no, Bel Gioioso did not sponsor this recipe, I just love their product.
The perfect holiday side dish
This is a wonderful holiday side dish. It is quick, easy to make, healthy and gorgeous. You can easily expand the quantities, the squash can be prepared in advance and it can be served at room temperature if needed. It works well for company or for a weeknight meal. Garnish with lots of fresh thyme and pomegranates for great holiday color.
Acorn or delicata squash
Either delicata or acorn squash work well for this recipe.
- 2 acorn squash
- 2 T maple syrup
- 2 T olive oil
- Several sprigs of fresh thyme
- 1 8-ounce container of black truffle or plain burrata cheese
- 1 cup of pomegranate seeds
- Heat the oven to 400 degrees. Slice the acorn squash in half across the mid-section. Use a spoon to remove the seeds from all four halves. Cut each half into two rings, discarding the pointed tips. You will have 8 squash rings. There is no need to remove the skin.
- Place acorn squash on a baking sheet. Whisk together the olive oil and the maple syrup. Brush both sides of the acorn rings with the maple and olive oil mixture. Generously season with kosher salt and pepper. Scatter fresh thyme stems over the squash. Roast for approximately 30 minutes, turning after about 20 minutes. Squash is done when it is fork tender and nicely caramelized on both sides.
- Place the squash rings on a serving platter in a single layer. Put a spoonful of burrata cheese in the center of each squash ring and garnish with pomegranate seeds.