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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.
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.
Obviously.
Honey Butter Roasted Acorn with Burrata and Pomegranate
Ingredients
- 2 acorn squash, seeded and cut into wedges
- 4 tablespoons butter
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon brown sugar
- 1/2-1 teaspoon crushed red pepper flakes, to taste
- kosher salt and pepper
- 2-3 balls burrata cheese
- extra virgin olive oil, for drizzling
- 4 fresh sage leaves, chopped
- 1/2 cup roasted, salted hazelnuts, roughly chopped
- 1/2 cup pomegranate arils
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
PS. I’d start stocking up on the acorn squash…you are gonna want this recipe over and over.
This was incredible! Subbed a few ingredients I was out of – parm for burrata and turbinado for brown sugar – but this was delicious!!! And so pretty – going to make again for Christmas!!
Thank you so much Karla! xTieghan
Looks delicious! Burrata is actually stracciatella and cream wrapped in mozzarella.
Wow too cool! Thank you Lindsey! xTieghan
I made this last year as a side dish and it was delicious, however we could not eat the rind/skin and had to scoop it out on our dinner plates, which wasn’t ideal. The acorn squash we get at the local grocery store in GA are green skinned – yours look maybe yellow or orange? Would you recommend roasting just the flesh??
Hi Sarah! I always eat the skin of my acorn squash and don’t ever find it to be hard to eat. Have you tried the skin before? It’ usually softens in the oven. We find it delicious! Please let me know if you have any other questions. Thank you and happy holidays! xTieghan
This recipe looks amazing and I can’t wait to make it! In the picture it looks like some of the burrata is spread on the bottom and then some are just left in ball form. I’ve never used burrata before, and in the recipe you say to just crumble it on top, is that the best way to use the burrata to just crumble it over the top? Also if I want to make this ahead of time, do I wait to crumble the burrata after it gets reheated? Sorry for all the questions, this picture looks so beyond amazing I just want it to turn out like that!!!! ♡♡♡
Hey Brandy! I would recommend plating the squash and then using your hands to tear the burrata over the squash so that the burrata falls onto the squash. This is how I do it!
If you make ahead, yes, add the burrata once you have warmed the squash. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I like it , very good!
Thank you Alla! xTieghan
This is an amazing dish. Everyone that has tried it has deeply loved it so far! Thank you very much for sharing 🙂 Making it again this weekend and I am sure it will be a success!
I am so glad this recipe turned out so amazing for you Adela! Thank you! xTieghan
I made this as a salad (over a small bed of arugula)..I didn’t have burrata on hand so I crumbled goat cheese on top- FANTASTIC RECIPE – and I have never liked acorn squash!!!! One question- I want to prepare it as an appetizer with the burrata exactly as written in the recipe – but how do I serve it – with crusty French bread? or simply spoons for everyone?
HI! I like to serve with spoons for everyone to enjoy. Just break or cut the squash into smaller pieces so it is easy for everyone to enjoy. And honestly, bread is a great option too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
How far in advance can this dish be made?
You can make this a day ahead and serve at room temp. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Made it tonight and it was sensational. The crispy skin, the sweet caramelized flesh, the tangy cheese, the fresh pop of pomegranate, and the crunchy hazelnuts… fantastic flavours and textures! Well done.
I am so glad you loved this! Thank you!
This was amazing! I wanted to eat my feelings and this was a great healthy way to do so! I served it for dinner with warm crusty bread and it was the first time my husband ate a vegetarian dinner without asking where the meat was. He also kept eating for another 15 min after he said he was full because he liked it so much! Great mix of flavors. I’d eat this everyday!
SO happy you guys liked it, theres nothing better than a meat eater loving a veggie dish! Thanks so much for trying it Jane!
I Just have to drop a line here! I made this recipe 3 times during the last two weeks for several vegetarian (pre-) Christmas diners…. and everybody absolutely loved it!!! We served it as a main meal with 4 slices of various pumpkins, and made few adjustments (in stead of hazelnuts I roasted pecan nuts, and I baked the sage in butter before sprinkling it on top). It looks fab, it tastes incredible… and it’s very different from your ordinary baked pumpkin recipe. I have shared the recipe with all my guests and would recommend it to everybody here! Go, make it! It’s soooo easy and gives you time to enjoy your meal and guests 🙂
Wow! I am so happy you love this recipe Yara! Thank you!
Can you substitue another squash with this? I have a hard time finding most winter squashes! Looks drool worthy.
Sure! You can really use any squash that you can easily find an love. Butternut rounds would be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
This was amazing. I made it last night.
The flavors were great together, I really enjoyed the sweetness yet a little bit of heat from the red pepper flakes.
Easy recipe and very delish!!!
That is so amazing! Thank you!
How many does this serve?
HI! This serves 4-6 people as an appetizer and side. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Ok…….two hands up for this one! Just made as an appetizer/salad along with a meatless version of the butternut squash ragu. Let me just say …..total awesomeness!! Couple minor changes…..I used slices of Jarrahdale pumpkin from my garden, served a top a bed of arugula dressed with olive oil, salt & pepper and because I couldn’t find burrata I used fresh mozzarella. It was delicious!!! I’m definitely making this for Thanksgiving. Thank you!!
Thank you Teresa! I am so happy you loved this!