Maple Roasted Acorn Squash with Burrata
Easy, healthy, delicious and gorgeous. This may be your new favorite winter recipe for company or an uncomplicated weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Cuisine: New American
Ingredients
Scale
- 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
Instructions
- 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.
Notes
You can use acorn or delicata squash for this recipe. Slice either squash in 1″ wide rings.