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.
Honey Butter Roasted Acorn with Burrata and Pomegranate
Servings: 6 servings
Calories Per Serving: 235 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 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
View Recipe Comments
- 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!
PS. I’d start stocking up on the acorn squash…you are gonna want this recipe over and over.