Description
A cozy, elegant dish featuring roasted acorn squash halves filled with creamy burrata, topped with a sweet and savory maple glaze and a crunchy walnut-herb topping.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- 8 ounces burrata cheese, at room temperature
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon honey (optional for extra sweetness)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a small bowl, whisk together maple syrup, balsamic vinegar, and smoked paprika. Brush mixture over roasted squash during the last 10 minutes of cooking.
- While squash roasts, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove from heat and mix with parsley and thyme.
- Remove squash from oven. Place a burrata ball in the center of each half. Top with walnut-herb crunch and drizzle with remaining maple glaze or honey if desired.
- Serve warm as a main dish or hearty side.
Notes
You can customize the seasonings to taste.