Description
A stunning fall dish featuring tender roasted acorn squash glazed with honey, topped with creamy burrata cheese, and drizzled with a sweet-tart cranberry sauce. Perfect as a side or a light main course.
Ingredients
Scale
For the Crust:
- 2 medium acorn squashes, halved and seeded
- 3 tablespoons olive oil
- 3 tablespoons honey
- Salt and pepper to taste
- 8 ounces burrata cheese
- 1/2 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 2 tablespoons maple syrup
- 1/4 cup chopped pecans (optional)
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash halves with 2 tablespoons olive oil. Season with salt and pepper. Place cut-side down on the baking sheet. Roast for 25 minutes.
- While squash roasts, make the cranberry drizzle: In a small saucepan, combine cranberries, orange juice, and maple syrup. Bring to a simmer, then cook until cranberries burst and sauce thickens, about 5-7 minutes. Set aside.
- After 25 minutes, flip the squash halves cut-side up. Drizzle each with honey and return to oven for 10 more minutes, until tender and caramelized.
- Remove squash from oven. Place each half on a serving plate. Tear the burrata into pieces and distribute evenly over the squash.
- Drizzle the cranberry sauce over the burrata and squash. Sprinkle with chopped pecans and fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon or nutmeg to the honey before glazing.