Easy Flaky Pull-Apart Dinner Rolls.
Continuing on with my Thanksgiving menu this week, and finally sharing my favorite appetizer of the moment, Honey Butter Roasted Acorn with Burrata and Pomegranate.
I’ve been so excited about sharing this recipe for weeks now. It pretty much has my name written all over it in big, bold letters. Sweet honey roasted acorn squash, with burrata cheese overtop, butter toasted hazelnuts, and pomegranate.
Yes, totally my kind of holiday appetizer…or side dish. It’s honestly great as both.
Here’s the story, if there’s one thing that my mom passed down to me in the cooking department, it was a love for roasted squash with brown sugar and butter. My mom didn’t cook many things growing up. She did the baking (have any of you tried her famous cookies out of the HBH cookbook?), my dad did most of the cooking…at least by the time I came along. That said, mom had a few savory recipes that were her signatures, and roasted acorn squash with brown sugar and plenty of butter was totally one of her dishes. And you guys? She made it well.
Four simple ingredients, acorn squash, butter, brown sugar, and salt. Then into the oven until golden brown and extra sweet, then eaten while still piping hot with a spoon in hand. SO GOOD. It’s totally a childhood comfort food that really can’t get better…
That is until you add burrata cheese, which in any case makes everything better.
Yes, all I did here was take my childhood favorite food and basically top it with cheese. I’d say that it’s so un-original of me, but then, it’s kind of not. I feel like this is one of those recipes where you’re like “wait, why didn’t I think of that”.
It’s so simple but SO GOOD, and it’s going to make for the most perfect Thanksgiving appetizer (or side, again, both are great). I did do a few things a little differently because you know me, I gotta spice recipes up just a bit. Nothing boring around here.
The squash is roasted simply…with just some butter, honey, a touch of brown sugar (to give it delicious flavor), and a pinch of crushed red pepper flakes. The red pepper flakes add that spice element that I love so much when working with a sweeter, savory recipe. You don’t have to add them, but they really balance out all the sweetness going on.
The squash gets roasted and plated and then topped with a few balls of fresh burrata cheese. I used two varieties of fresh burrata. One was just regular, and the other was a buffalo style mozzarella burrata. I found both at my local Whole Foods, but you can find burrata in pretty much any major grocery store.
PS. Whole Foods also sells a truffle burrata that is to die for good. Just sayin’.
And for anyone unfamiliar with burrata, basically it’s fresh mozzarella cheese wrapped in ricotta cheese.
For a final touch, I added some butter toasted hazelnuts, a sprinkle of fresh sage, and a couple handfuls of pomegranate arils (could not help it, I am obsessed). I then drizzled over a little olive oil and honey, and done.
Quick, simple, and so addictingly good.
Seriously, who needs a main course when you have this dish sitting in front of you? It’s really all you need. Actually, thinking about it now, this would also make for a great vegetarian main course for your Thanksgiving table. So really, what I’m saying here is that this dish is all around perfect. Whether you serve it up as an appetizer, side dish, or main, it’s going to be loved by anyone and everyone.
In other, non-squash related news, I’m heading to New York City today for some cookbook press/events and I am not going to lie, I am pretty excited for this trip. While I’m in town to work, I think it’s hard not to be excited about being in the city. I have a busy work week planned, but I’m hoping to check out some of the places you guys recommend to me on my last Favorites post. My mom is coming as well and I’m sure she’ll get me out to a few fun places!
If you have any more suggestions let me know. Honestly, I am just excited to explore a little. My mom and I love walking, so I’m sure we will cover some ground. Also? I am probably going to need to track down a few of the Gossip Girl sites…the Met steps anyone?
What?…I have to!
Anyway, while I am in NYC, I hope you’ll all be plotting out your Thanksgiving and Friendsgiving menus, testing out your recipes (you know, to make sure they all taste great…) and then calling it all dinner.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. I’d start stocking up on the acorn squash…you are gonna want this recipe over and over.
Hi! First off, I am such a fan of you and your recipes, you are the absolute best! I was wondering if this recipe was something something that you can do ahead of time and then reheat and assemble day of? Thanks!
Thanks so much for your kind message Erika!! Honestly, this isn’t the best make ahead recipe, but you could certainly prep the squash in advance. I hope this helps! xT
Can you make the squash ahead of time? Meaning the night before? Then reheat the next day and arrange on the platter? thank you!
Sure, that would be okay for you to do! Let me know how the recipe turns out, I hope you love it! xx
I made it for a fall fest. The recipe came out awesome and everyone loved it! I’m making it again today for thanksgiving! Wishing you and your family a wonderful thanksgiving!
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
This may have been the most delicious thing I’ve ever tasted. My husband and I just about licked the plate.
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Hi, I just wanted to say, I have made this recipe a few times through the years since you posted. Whenever I share this dish with others, I always get a ton of compliments! Thank you for posting this recipe, and keep up the good work!
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Hi! I’ve made this recipe before and the skin of my acorn squash was too tough to eat. Any recommendations? Do you scoop it out after roasting it?
Hey Sarah! If you feel like the skin is too tough i would slice it off next time! So sorry about that! xxTieghan
So yummy! I swapped out the hazelnuts with toasted sliced almond instead bc I had them on hand. Left off the burrata as well since I already made a spinach gratin with a ton of cheese and cream. Really nice balance of sweet and a touch of spice with a nice textural crunch from the pomegranate seeds and nuts.
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan