Description
A festive, colorful bowl featuring roasted apples and sweet dumpling squash, topped with creamy burrata and a warm spiced pecan drizzle—perfect for a holiday meal without cranberries.
Ingredients
Scale
For the Crust:
- 2 medium sweet dumpling squash, halved and seeded
- 2 large apples (such as Honeycrisp), cored and sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1 cup pecans, roughly chopped
- 3 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves and apple slices on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon, nutmeg, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.
- While roasting, toast pecans in a small skillet over medium heat for 3-4 minutes until fragrant. Add maple syrup and cayenne pepper, stirring until coated and sticky. Remove from heat and set aside.
- Assemble bowls by placing roasted squash and apples in each. Top with torn burrata, drizzle with the spiced pecan mixture, and garnish with fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.