Honey Butter Roasted Acorn with Burrata and Pomegranate
Ingredients
The squash
-
2
whole
acorn squash
-
4
tablespoons
butter
-
2
tablespoons
honey
-
1
tablespoon
brown sugar
-
½-1
teaspoon
crushed red pepper flakes
-
to taste
kosher salt
-
to taste
black pepper
The toppings
-
2-3
balls
burrata cheese
-
for drizzling
extra virgin olive oil
-
4
leaves
fresh sage
-
½
cup
roasted, salted hazelnuts
-
½
cup
pomegranate arils
-
for drizzling
honey
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, toss the squash with butter, honey, brown sugar, crushed red pepper flakes, salt, and pepper.
- Roast the squash for 30-40 minutes until golden and tender, turning halfway through.
- Arrange the roasted squash on a serving platter and break the burrata over the top.
- Drizzle with olive oil and season the burrata with salt and pepper.
- Sprinkle with sage, hazelnuts, and pomegranate arils, and drizzle with honey if desired.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
532
Total fat
35g
Total carbohydrates
45g
Total protein
10g
Sodium
200mg
Cholesterol
30mg
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