Description
A colorful and delicious fall appetizer featuring roasted squash and creamy burrata.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese
- Fresh herbs (such as thyme and rosemary)
- 1/4 cup pomegranate seeds
- 1/4 cup toasted nuts (such as walnuts or pecans)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, until tender.
- Arrange the roasted squash on a serving board.
- Place the burrata cheese in the center of the board.
- Sprinkle fresh herbs, pomegranate seeds, and toasted nuts around the squash and burrata.
- Serve immediately with crusty bread or crackers.
Notes
- Feel free to mix different types of squash.
- Adjust seasoning to your taste.
- This dish pairs well with white wine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Fall Squash, Burrata, Appetizer