Burrata-Stuffed Acorn Squash
Fall is without a doubt my favorite season. The weather cools down, I can break out all my fabulous sweaters, and there are plenty of excuses to cook with squash. This recipe comes from Chef Adrianne Calvo, cookbook author and owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami. It’s perfect for a cool fall night or for impressing friends at Friendsgiving.
Equipment
- oven
Ingredients
- 1 acorn squash cut into 4 pieces, remove seeds
- 1 tablespoon canola oil
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- 1 cup burrata mozzarella
- ¼ cup butter unsalted
- ½ cup pecans chopped
- 1 tablespoon garlic slivers
- 1 teaspoon soy sauce
- 1/8 teaspoon crushed red pepper flakes
- ¼ cup parsley
- ¼ cup green onion
- ¼ cup cilantro
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon honey
- Pinch kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender.
- In a small sauté pan over medium heat, cook pecans in butter for 2 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the soy sauce and crushed red pepper flakes. Stir and set aside.
- In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.
- To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter.
- Enjoy!