Savory Acorn Squash with Whipped Burrata & Chili-Honey Pistachios
A delightful dish that combines savory and sweet flavors with a creamy texture, perfect for busy weeknight dinners or festive gatherings.
Ingredients
Main Ingredients
- 2 small small acorn squash, halved and seeds removed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp maple syrup
- 1 cup burrata cheese
- 2 tbsp heavy cream
- 1 tbsp honey
- 1/2 tsp red chili flakes
- 1/4 cup roasted pistachios, chopped
- 1 tbsp fresh lemon juice
- Fresh thyme or microgreens for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush acorn squash halves with olive oil, then season with salt and pepper, and drizzle with maple syrup.
- Roast cut-side down for 35–40 minutes until tender and caramelized.
Making the Toppings
- In a small bowl, whisk together honey and chili flakes, then toss in chopped pistachios until evenly coated.
- In another bowl, blend burrata with heavy cream and lemon juice until smooth.
Serving
- Spoon whipped burrata into each roasted squash half.
- Top with chili-honey pistachios and garnish with thyme or microgreens.
- Serve warm as an appetizer or side dish.
Notes
This dish is perfect as a warm appetizer, a side dish, or even a vegetarian main course. Store leftovers in an airtight container in the refrigerator for up to three days.