It’s peak acorn squash season. When you eat food that’s in season, you are typically eating produce that will be richer in nutrients. Like many winter squashes, acorn squash is chock full of Vitamins A, B and C, potassium, magnesium and fiber. This little gourd can be prepared in many ways: baked, sautéed, steamed or stuffed.This recipe calls for a vegetarian version baked with garlic, butter (or ghee), shallots and thyme topped with mixed greens and burrata. I like the idea of serving this as a first course or a vegetarian main course.
Roasted Acorn Squash with Garlic Butter and Burrata
Serves: 4
4 tablespoons unsalted butter, melted
1 tablespoon minced shallot
1 garlic clove, minced
1/2 teaspoon thyme leaves
Kosher salt Pepper
Two 1 1/2-pound acorn squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil
1 tablespoon aged balsamic vinegar
4 cups baby greens (2 ounces)
1/4 small red onion, thinly sliced and rinsed under cold water
One 1/2-pound ball of burrata
Cracked black pepper, for garnish
Flaky sea salt, for garnish
Preheat the oven to 425°. In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper. Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and tender. Transfer to plates.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.
Adapted from: Food&Wine
