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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.

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

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…

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

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.

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

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.

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

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!

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

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.

Obviously.

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

Honey Butter Roasted Acorn with Burrata and Pomegranate

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories Per Serving: 532 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 425 degrees F. 
    2. On a baking sheet, toss together the squash, butter, honey, brown sugar, crushed red pepper flakes, and a pinch each of kosher salt and pepper, tossing to coat. Transfer to the oven and roast for 30-40 minutes, until the squash is golden and tender, turning halfway through cooking.
    3. Arrange the squash on a serving platter and break the balls of burrata over the top. Drizzle with olive oil and season the burrata with salt and pepper. Sprinkle the sage, hazelnuts, and pomegranate over top. If desired, drizzle with a little honey. Serve! 
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Honey Butter Roasted Acorn with Burrata and Pomegranate | halfbakedharvest.com @hbharvest

PS. I’d start stocking up on the acorn squash…you are gonna want this recipe over and over.

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Comments

  1. 5 stars
    so creative, love each of these, love how you put them together, burrata, yes! Not used enough, always mozzarella or ricotta instead! Mozzarella is great for pizza, but….burrata is much better, thank you for this recipe!

    Reply

  2. This looks amazing–however, few questions: 1. I cannot find burrata cheese at any of the groceries where I live 🙁 2. How would you go about eating this?–scooping out of the rind like eating melon?

    Reply

    1. HI! You can use ricotta, mozzarella or goat cheese. You can eat the skin and flesh of acorn squash, it’s delish! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Reply

  3. Hey Tieghan,
    This looks lovely and seems like a good thanksgiving eve dish too! Your butratta looks nice and fresh and I’ll have to try to find some that’s good quality (if not, would goat or mozzarella work?). I hope you have a wonderful work week in NYC with your mom and you’re able to explore a bit! Haha don’t forget to wear comfortable shoes! I love that it’s really walkable and I hope you’re able to see all of the places you want to check out. Stay warm and I’m looking forward to hearing how it’s going. 🙂

    Reply

    1. Thank you!! Yes, goats or mozzarella would both be delicious.

      Mom and I had a great week by the way! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Reply

    1. I am not sure what your diet requires, so sadly i can’t say. Please let me know if you have other questions. Thanks! 🙂

      Reply

  7. 5 stars
    Absolutely love this Tieghan! Love those fresh burrata, too! We’ve got burrata up here in Northern England, but not the hand tied ones with those lovely little top knots! But nevertheless, this dish is gorgeous! Have fun in NY. Not sure if anyone has recommended Root & Bone to you yet. Go! Whatever you do… just get there!

    Reply

  8. Don’t miss Scarpetta, and yes get the $24 spaghetti and the mushroom polenta app. They will both blow your mind. Eataly or any other Mario Batali place is also great. If you like Latin flavors, heavy on the seafood, Pompano is the way to go. I’m spoiled because NYC is just a short train ride away from where I live in NJ.

    Reply

  14. 5 stars
    Side dish or appetizer? No way, I’m eating this as a main!!!
    Actually, this comes in the most appropriate time, I was thinking about incorporating a sweet fruity element into my usual pumpkin recipes. I love to pair it with all kinds of cheese (most favourite: gorgonzola!) but burrata sounds delicious too. I’m all about simple things: squash with cheese plus some spices? Brilliant! But what it takes to another level are toasted hazelnuts! WHAT?! Oh my, that is phenomenal! Thanks for the idea, I’ll definitely sprinkle them on the top.
    Ooooh man, now I’m so hungry and it’ll be an infinity to wait for coming back from work today to be able to prepare the meal for my next lunch..
    Take care Tiegh!

    Reply

  15. Such a fabulous squash recipe! As for NYC – have an awesome time; and yes, scope out the Gossip Girl sites 🙂

    Reply