Burrata with Roasted Delicata Squash
Burrata with Roasted Delicata Squash is the fall/winter version of the ubiquitous burrata with heirloom tomatoes that we enjoy all summer long. There’s lots of wiggle room in this recipe, making it super simple to throw together.
First off, the squash. You can use any variety for this dish but I chose delicata because you can eat the skin, thereby eliminating the peeling step. As a matter of fact, the skin becomes tender when cooked and adds a nice texture to the dish, so I highly recommend it. Other than that, I don’t think that you will find any surprises in the recipe below, feel free to tweak it to your liking.
This would be a great Thanksgiving Day appetizer for people to graze on while the rest of the meal comes together. You can roast the squash in advance and just bring it to room temperature before serving. Enjoy!
Burrata with Roasted Delicata Squash
Ingredients
- 1 delicata squash
- 2 Tbls olive oil
- kosher salt and freshly ground pepper
- 1 tub burrata 2 balls
- 2 Tbls chopped fresh sage
- drizzle hot honey
- pinch flakey salt
- baguette or crackers for serving
Instructions
- Preheat the oven to 400F. Wash and dry the squash. Cut squash in half, lengthwise. Scoop out seeds and discard.
- Slice both halves of squash into half-moons that are 1/4-inch thick. Toss the slices with olive oil, salt and pepper and place in a single layer on a lined baking sheet.
- Roast the squash for about 20 minutes, flipping halfway through, until the slices are browned to your liking. Remove from the oven, allow to cool slightly and cut the slices into bite size pieces.
- While the squash is roasting, drain the burrata and place both balls in a shallow bowl or platter with a lip. Break the balls to reveal their creamy centers. Sprinkle with a pinch of salt.
- Top the burrata with the roasted squash, chopped sage, drizzle of hot honey and sprinkle of sea salt. Serve with sliced baguette or crackers.