Baked Acorn Squash Recipe With Burrata, Garlic Brown Butter, Pecans & Salsa Verde by Chef Adrianne Calvo
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As the season start to change, it’s no secret chefs love to show off their chops with the oncoming assortment of vegetables and produce. Inspired by ingredients and the seasons, here's my vibrant recipe for a fall favorite: acorn squash. This baked acorn squash recipe is bursting with flavors and textures.
To make this squash recipe you will need an acorn squash (check out the health benefits of acorn squash), canola oil, brown sugar, salt, black pepper, mozzarella cheese, burrata cheese, butter, pecans, garlic, soy sauce, crushed red pepper flakes, fresh parsley, green onion, fresh cilantro, lemons for juicing, olive oil and honey.
This dish sounds fancy, but it is really simple to make. The acorn squash is guaranteed to make you look like a chef! Serve this fall-inspired vegetable as a side dish with your favorite proteins or as a vegetarian main dish for lunch or dinner. This would be a showstopper for Thanksgiving dinner.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 35 minutes
Total Time: 35 to 45 minutes
Servings: 4
Ingredients
- 1 acorn squash, cut into 4 pieces and seeds removed
- 1 tablespoon canola oil
- 1 tablespoon brown sugar
- 1/4 teaspoon kosher salt
- 1 cup burrata mozzarella
- 1/4 cup butter, unsalted
- 1/2 cup pecans, chopped
- 1 tablespoon garlic, slivers
- 1 teaspoon soy sauce
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup parsley, chopped
- 1/4 cup green onion
- 1/4 cup cilantro, chopped
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
Recipe Notes
- Try this recipe with other winter squash varieties.
- Store any leftovers in an airtight container in the fridge.
Here’s how to make it:
- Preheat the oven to 400 degrees F. Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar and salt. Bake for 20 to 30 minutes or until fork tender.
- In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside.
- In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey and salt. Blend until smooth.
- To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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