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Roasted Acorn Squash With Garlic Butter And Burrata

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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.

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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.

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103 Comments Post a comment
  1. Suzanne, don’t feel alone, I also would like to loose a few pounds before the feasting begins. The baked squash looks great, I like the spicy micro greens on top. Around this time of the year acorn squash becomes my favorite vegie.

    November 4, 2015
    • Thank you, truth be told I need to lose more than a few pounds and am cutting out/down on my intake. I love acorn squash, it’s sweet and creamy, so delicious.

      November 4, 2015
  2. Squash looks good and delicious…

    November 4, 2015
  3. You had me at burrata. In think I am seriously in love with its creaminess. 🍓

    November 4, 2015
    • I am too, I love cutting into the shell and the creamy cheese spills out. So wonderful, thank you so much.

      November 4, 2015
  4. So comforting Suzanne! Perfect for fall!

    November 4, 2015
  5. Hello Suzanne! I see we are on the same page! Yesterday I told Stefano that this will be our “diet month” before December kicks in and my mom gets here with her magic hands and her brilliant food ideas! 🙂
    I love the idea of this dish. It looks delicious and it’s not the usual unattractive salad for sure! 🙂
    I’m with you: now raw onions in my salads either (although my mom is a huge fan).

    November 4, 2015
    • I can eat raw onion on a burger, sliced very thin and almost not there. My Mom too she eats raw onion sandwiches, no thanks. I will take my onions cooked.

      November 4, 2015
  6. Love this Suzanne, filling, delicious combo!!! Woo-Hoo my friend.

    November 4, 2015
    • Thank you Cheryl, it is exactly that, filling and the flavors are wonderful and vibrant.

      November 4, 2015
      • Of course we will all be eating like crazy this month and especially next month all the Christmas goodies! I’ll walk a bit extra on the beach-LOL

        November 4, 2015
  7. I love acorn squash and burrata; never thought of combining the two! Great recipe. Thank you.

    November 4, 2015
    • It is a great combination and I paired as the Chef recommended with a Chardonnay, it was wonderful. Thanks Michelle.

      November 4, 2015
  8. I am obsessed with Burrata…. love acorn squash too- Great, Suzanne!

    November 4, 2015
  9. yum! you made me hungry 😀

    November 4, 2015
  10. Suzanne — what timing you have! Not t 30 minutes ago I was looking at an acorn squash i bought, reminding myself to do something (but what?) with it. This sounds delicious! I don’t have any nice greens on hand, but I can do some variation of this. Thanks so much! Mega hugs. 🙂

    November 4, 2015
    • It’s really nice Teagan, easy to make and really delicious, Thank you so much,

      November 4, 2015
  11. What a great idea! Like a great baked spud.. Only perhaps better!! Very cool

    November 4, 2015
  12. I love acorn squash anyway, but you have combined so many yummy flavors in addition to the squash that just put this over the top great for me! I never would have thought of putting burrata on top of squash, but it sounds heavenly. I have to try this, Suzanne! Thanks for sharing it.

    November 4, 2015
    • I saw the recipe and immediately felt like I had to try it, the combination seemed a little odd I thought but I felt it could work and it really did. Thanks Shari.

      November 4, 2015
  13. talkavino #

    Sounds easy and delicious, Suzanne! I will have to try it!

    November 4, 2015
  14. What an interesting recipe, Suzanne. I never would have thought to pair all those flavors. How can you go wrong with burrata though?!?! 🙂

    November 4, 2015
    • Yes, I was a little nerevous honestly, I wasn’t sure everything would work together but it did, I think you could put burrata on anything and it would be good though, love the stuff, It really does all go together so beautifully, I thought it tasted very nice and it was satisfying also. Thanks Em.

      November 4, 2015
  15. Acorn/kabocha squashes are so tasty, especially this time of the year. I like his recipe. Yum! I also need to lose some pounds, but I keep saying it, with no initiative. 😦

    November 4, 2015
    • I am trying. Reduced sugar intake, limit carbs upping amount of vegetables hope it pays off. Thanks so much Fae!

      November 4, 2015
  16. Hi Suzanne, good strategy for the holidays, one I will try and follow. Love acorn squash and what a wonderful way to prepare it.

    November 4, 2015
  17. I’m a big fan of any kind of squash and this recipe looks a real must. It sounds so healthy and looks very attractive – not to mention just perfect for this time of year. Thank you for the recipe.
    p.s. I’m making your apple cake tomorrow as we have visitors in the evening. All the ingedients are ready and waiting… 🙂

    November 4, 2015
    • Oh Millie that’s wonderful, thank you do let me know how it comes out. Are you grating the apples or making apple sauce?

      November 4, 2015
      • I thought I’d grate the apples this time to see if it give more of a bite. I’ll try the sauce next time. I’m really looking forward to making it – and I’ll definitely let you know how it urns out.

        November 4, 2015
      • Thanks so much. It tastes great either way!

        November 4, 2015
  18. I have two acorn squash sitting on my counter as I type, mocking me, but not for much longer, thank you! Like you, I am not a fan of raw red onion (or any raw onion) but I did find a way to enjoy them. I slice them and then soak it ice cold water for 15 minutes or so. It seems to take the bite out.

    November 4, 2015
  19. Looks delicious! 🙂

    By the way, my trick for guests who don’t like raw red onions, is to slice them thin, pour a bit of the vinaigrette on, and let it sit for 10-15 minutes. Maybe this method will work for you too. 🙂

    November 4, 2015
    • Thanks Ronit, will try that. I will first soak in cold water and then vinegar maybe then I can tolerate raw onion in salad. I also won’t eat raw garlic. Too much of a bite! Thank you so much.

      November 4, 2015
      • My pleasure Suzanne. 🙂

        November 4, 2015
      • I just thought about it and yes you are right. When I buy cornichon there are always pearl onions mixed in and I love them. They obviously we’re pickled in vinegar or brine. So yes that would work!

        November 4, 2015
      • Glad to hear! 🙂

        November 4, 2015
  20. I’m not so keen on raw onion, but I do like red with a white balsamic dressing. Anyway, I would never have thought to serve squash this way. Sounds really lovely with a garlicy butter. I’ll be making risotto with leftover squash from the dessert (made the base again tonight) over the next couple of days.

    November 4, 2015
    • Squash is so versatile sweet or savory it’s delicious! Thanks Johnny!

      November 4, 2015
  21. This sounds like a great fall treat! I’m saving for later. I had acorn squash as a side dish for Thanksgiving several years ago, so maybe we’ll try that again.

    November 4, 2015
    • Thanks so much. I love acorn squash, it’s so sweet and the flesh is soft. Really good and I was thinking it would be great for thanksgiving too!

      November 4, 2015
  22. Acorn recipe is my favorite! I would never have thought to add burrata! I actually made a Food and Wine recipe tonight too! They do have some keepers!

    November 4, 2015
    • Thanks Julie they have some great recipes and I never would have thought of this combo myself but it works and is delicious. Which recipe did you make?

      November 4, 2015
  23. Yum Suzanne! I hear you on cutting back and trying to drop a few pounds before the “party” begins. 🙂 Don’t you just love this time of year? I do! Nice acorn squash recipe Suzanne. Love how you used burrata and balsamic vinegar here.

    November 4, 2015
    • Thanks so much, even if I can drop 5 lbs by thanksgiving it would be good. Yes I totally love this time of year the produce is wonderful!

      November 4, 2015
  24. This looks luscious Suzanne! So smart to use the burrata to move an everyday squash into a special occasion treat. Hope you loose all the pounds you want–I’m not doing so well in that regard myself!

    November 4, 2015
    • Thanks Rhonda, it’s hard especially when you have a food blog. Hoping you lose what you want to lose and me too!!

      November 5, 2015
  25. This sounds really good Suzanne. Smart you are being careful now. Its so easy to,end up gaining over the holidays! Thanks for sharing this recipe.

    November 4, 2015
    • Trying Lyn but it’s not too easy, thanks so much.

      November 5, 2015
      • I know!!! I gained 10 pounds of the 50 I had lost and kept off for 3 years so I am stepping it up and really trying as well!!

        November 5, 2015
      • Best of luck Lyn, thats fantastic that you lost 50. I would like to lose 10, thats my goal but if I could lose 5 by Thanksgiving I would be happy and then try for a few more before Christmas.

        November 5, 2015
  26. This is so creative! I am totally with you on the pre-holiday diet plan… but then I remember desserts exist… oops 0:-)

    November 4, 2015
  27. Looks very delicious, Suzanne!!

    November 5, 2015
  28. Burrata? Brilliant. I almost like roasted acorn squash as much as that…really nice combination!

    November 5, 2015
    • It was a really interesting combination and thankfully it turned out well. Thanks so much Serena.

      November 5, 2015
  29. This looks delicious and healthy, Suzanne! 🙂

    November 5, 2015
  30. Ha, I hear you on the ‘taking it easy on the food front.’ Love the idea of the burrata with the squash. I don’t adore raw onion either and love to soak red onion in vinegar for an hour or so to soften it. (A Nigella Lawson trick.)

    November 5, 2015
    • I have to try soaking the onion, thanks so much and here’s hoping I lose a few pounds before Thanksgiving. Thanks so much.

      November 5, 2015
  31. Barbara #

    Ha! Pounds? It’s not like any of us include our hips in our blog icons!

    November 5, 2015
  32. This is simply amazing Susanne… never tried squash with burrata, I am sure if I do it, this combo will become one of my preffred dish ever!

    November 5, 2015
    • Thank you so much! I had never tried either but was pleasantly surprised at just how good it was.

      November 5, 2015
  33. What a simple and beautiful dish. I really love the addition of burrata here and the use of herbs and onions. So seasonal and flavorful.

    November 5, 2015
  34. Such a lovely meal with so much flavor Suzanne. Love that you can do so much with squash, what a great medley of flavors, colors and texture, I can only imagine what it tasted like. Love it! We are all desperately trying to be good before the holidays aren’t we? Then we put it all back on and we’re back on the cycle again :))

    November 5, 2015
    • Thanks Loretta, yes the vicious cycle begins. I like to lose a few before the holidays start so at least I will not gain on top of what I am now. It’s so hard to keep it off and the holidays make it doubly difficult.

      November 5, 2015
  35. This sounds lovely – I might even eat my squash!

    November 5, 2015
    • Why thank you so much. LOL, burrata really does make that squash delicious.

      November 6, 2015
  36. Sandhya #

    Suzanne,
    I can relate to having my salad and veggies tasting really yummy, so it is easy for me to lose a few pounds. Your roasted squash with burrata is just perfect! I love the combination of flavors.Great photograph too!

    November 5, 2015
    • Thank you. As long as I stay away from or really limit bread, pasta, rice etc I lose weight. This dis was satisfying and delicious and I feel like I got everything I needed from it.

      November 6, 2015
  37. Wow. This looks incredible. Stunning photography too. Thanks for sharing Suzanne. Enjoy your weekend. Emma x

    November 6, 2015
  38. Thanks for sharing this delicious acorn squash recipe, Suzanne.

    November 6, 2015
  39. Every festive season I also wat a lot and gain extra pounds..I should follow ur idea.. Dish looks inviting..I like garlic flavours should try this

    November 6, 2015
    • I know every year I do and this year trying to get ahead of it by losing a few beforehand. Thanks so much.

      November 6, 2015
  40. I love your approach to sensible eating to keep the holiday pounds at bay! So many people overdo it either eating too much or not enough. Making healthy food taste delicious is the perfect route! Great job 🙂 Squash looks fantastic!

    November 6, 2015
    • Thank you Sarah, I’m trying and hope that in the next 3 weeks I can lose a few pounds. It’s really hard blogging about food and trying to cut back. Thank you again.

      November 6, 2015
  41. Summer Daisy #

    Yummy! Looks really nice ♥♥

    summerdaisy.net

    November 7, 2015
  42. Looks delicious 🙂

    November 7, 2015
  43. Oh wow this looks brilliant Suzanne…. lovely combo… 🙂

    November 8, 2015
  44. I love garlic butter, adding them to squash sounds amazing and delicious! I’m already in a holiday mood… guess I’m 2 months early! Hoping to lose some weight before I head back home to Singapore for even more feasting too… haha let’s work hard together 😉

    November 8, 2015
    • Thank you Jasline, yes lets do it together. I have found that the evening meal is really key. Keeping that small and low carb and before 7PM has helped. Lets check in on each other.

      November 8, 2015
  45. This is a vegetable dish like no other Suzanne – sounds totally delicious with the garlic/shallot butter and the burrata on top – yum! I was doing really well over the past month, watching what I was eating, lots of walking and bike riding and had lost over 4lbs, until I pulled a muscle in my back about a week ago. Feeling somewhat miserable and unable to move about very easily, I’ve lost some of that motivation for all the healthy salads I’d been eating… I’m on the mend now, so very much hoping the good habits will return over the coming weeks as my back gets back to normal.

    November 8, 2015
    • It’s really lovely Margot, I enjoyed eating it. I have to say it was unexpectedly delicious. Oh no, so sorry to hear about your back injury. I know how it is to lose motivation. This is so good it feels like you are eating an indulgent meal. Thank you so much.

      November 10, 2015
  46. PRINTING THIS OFF SUZANNE – it looks wonderful. Thank you so much for posting. Cannot wait to make it!

    November 10, 2015

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