Description
A cozy, savory-sweet skillet dish featuring tender roasted squash, creamy burrata cheese, and a spicy-sweet honey crunch topping.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 ball burrata cheese
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped pecans
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Roast squash for 25-30 minutes until tender and lightly browned, stirring halfway through.
- While squash roasts, combine honey and red pepper flakes in a small saucepan over low heat. Stir until warm and blended, then mix in chopped pecans.
- Transfer roasted squash to a skillet. Top with burrata cheese, then drizzle with the hot honey-pecan mixture.
- Garnish with fresh thyme leaves and serve warm directly from the skillet.
Notes
You can customize the seasonings to taste.