Roasted Acorn Squash With Garlic Butter And Burrata

This is a recipe from Food and Wine and I thought it sounded wonderful. I am making a conscience effort to eat more vegetables, salads and trying to lose a few pounds before the Holiday Season starts, for me once Thanksgiving arrives the feasting begins and I want to eat sensibly and lose a few pounds to keep the Holiday weight gain at bay.

If I am going to eat a salad or vegetables I need and want lots of flavor and it should use the vegetables in a creative and delicious way. This recipe really has all of that, it’s a seasonal warm salad or a light main course. It is very simple to prepare and I love a meal that contains few ingredients simply prepared and is delicious and nutritious. Warm buttery roasted acorn squash with creamy burrata and greens dressed simply with balsamic vinegar and olive oil.

The combination is unexpected and completely delicious, I used assorted micro greens which had a little bit of a bite, some a little bitter and this paired so beautifully with the sweet acorn squash bathed in butter, garlic and shallot and creamy burrata. Note: I did not add the red onion to the greens, I am not a fan of raw onion in salads. I put the burrata in the squash and placed in the warm oven so the cheese got nice and soft and melty.

The recipe was created by Chef Dave Beran and he recommends a nice Chardonnay to go with.

Roasted Acorn Squash With Garlic Butter And Burrata

Serves 4

4 tbs unsalted butter melted

1 tbs minced shallot

1 clove garlic, minced

1 tsp thyme leaves

kosher salt

black pepper

2  1 1/2 lb acorn squash cut in half lengthwise, seeds removed

2 tbs extra virgin olive oil

2 tbs aged balsamic vinegar

4 cups (2 oz) mixed salad greens

1/4 of a small red onion sliced very thin

1 1/2 lb  ball of burrata cheese

cracked black pepper and flaky sea salt to garnish

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.