Roasted Acorn Squash with Garlic Butter & Burrata

By DreiFromBK

Chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata. It's fantastic with a lush Chardonnay.

Ingredients

• 4 tablespoons unsalted butter, melted
• 1 tablespoon shallot, minced
• 1 garlic clove, minced
• 1/2 teaspoon thyme leaves
• Kosher salt
• Pepper
• 2 (1 1/2-pound) acorn squash, halved lengthwise, seeds discarded
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 4 cups baby greens (2-ounces)
• 1/4 small red onion, thinly sliced and rinsed under cold water
• 1 (1/2-pound) ball burrata
• Cracked black pepper, for garnish
• Flaky sea salt, for garnish

Preparation

Step 1

Preheat the oven to 425°F.

In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper. Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and tender. Transfer to plates.

In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.