Burrata makes everything better, including this seasonal sweet acorn squash. Roasted Acorn Squash and Burrata Salad is the perfect side to any holiday meal or special occasion.
Whether you’re looking for the perfect side to serve with your Easy Butter Herb Roasted Turkey or a dish to dress up steak night, this seasonal dish is sure to please. Warm spices and creamy, dreamy, buttery burrata make this dish a celebration unto itself.
Roasted Acorn Squash and Burrata Salad combines seasonal produce with spices you probably already have in your pantry. Luscious burrata is the crowning glory that takes this sweet, roasted squash over the top.
- Burrata – Burrata is a soft, fresh Italian cheese similar to mozzarella. It is filled with cream and cheese curds called stracciatella.
- Acorn Squash – This is a winter squash with green skin and vibrant orange flesh. It naturally sweetens as it roasts.
- Salt and Pepper – Seasons both the roasted acorn squash and also the burrata.
- Cardamom – Warm yet light and citrusy, ground cardamom adds a little brightnes to the spice mix.
- Ground Cloves – Complex and spicy, this aromatic spice adds a pop of flavor while perfuming the dish.
- Cumin Seeds – Earthy and a little citrusy, this adds a savory note to the spice mix.
- Cinnamon – Warm, comforting, and delicately sweet, this is the scent of the season and a natural companion to squash.
- Olive Oil – Used to help roast the acorn squash and also dress the burrata.
- Honey – Enhances the natural sweetness of the squash.
- Rosemary – Adds a woodsy, herbaceous note.
- Pomegranate Arils – These tart glimmering jewels add flavor, texture, and drama to the finished dish.
- Pecans – Gives buttery crunch in every bite.
How to Make Roasted Acorn Squash and Burrata Salad
This colorful and festive dish isn’t just a celebration of the beauty of winter squash, but also the play on temperature and texture. Crispy, creamy, warm, and cool, it hits all the notes for the ultimate bite.
Time needed: 45 minutes
Depending on the size of your squash this dish comes together in less than an hour!
Preheat your oven to 400 degrees. Mix together your spice blend.
Add your sliced acorn squash to a bowl along with olive oil, salt and pepper, and the spice mix. Toss to combine and evenly coat them.
Arrange the acorn squash on a baking sheet. Drizzle the honey over the top. Allow the squash to roast for 20-25 minutes or until it is fork tender.
Arrange the roasted acorn squash on a serving platter. Break up the burrata and scatter it over the top. Sprinkle rosemary, pomegranate arils, and pecans over the top. Season with salt and pepper. Drizzle a little olive oil on the salad and serve warm.
If you like things spicy, try adding a pinch of cayenne pepper to the spice mix.
- Mozzarella – If burrata isn’t available, you can substitute with fresh mozzarella or even Mozzarella di Bufala. You want water or whey packed mozzarella. The final dish won’t be quite as creamy but will have a similar flavor.
- Squash – Other types of winter squash will work in place of the acorn squash. Butternut squash, Hubbard, buttercup, and Kabocha are all excellent options. The cooking time will very.
- Maple Syrup – You can drizzle maple syrup over the top of the acorn squash prior to roasting in place of the honey.
- Thyme – No rosemary? No problem. Fresh thyme can be added to this acorn squash salad.
For the squash to evenly roast, spread them out on a baking sheet in a single layer. This will allow them to caramelize and become tender while developing a little color and texture.
The burrata will come in a container either with water or whey. Keep the cheese refrigerated in that container until ready to use. This will prevent the cheese from drying out.
Top Tip for Roasted Acorn Squash and Burrata Salad
This salad can be eaten at room temperature but is best served warm. When the burrata hits that still warm acorn squash, it will begin to gently melt and become even creamier. Add your burrata to your platter as soon as you plate the squash and serve immediately.
Roasted Acorn Squash and Burrata Salad
- 1 mixing bowl
- 1 sheet pan
- 1 serving platter
- 1 acorn squash, cut into wedges medium
- 8-10 oz burrata, drained
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 cup olive oil, divided
- 3 tbsp honey
- 1 tbsp rosemary, for garnish
- pomegranate arils for garnish
- chopped pecans for garnish
- Preheat the oven to 400 degrees.
- Mix together the spices including salt and pepper.
- Add the acorn squash slices, olive oil, and spices to a bowl and toss to combine.
- Spread the acorn squash in a single layer on a baking sheet.
- Drizzle the honey over the top.
- Roast the squash for 20-25 minutes or until fork tender.
- Arrange the roasted acorn squash on a baking sheet.
- Break up the burrata and place over the top.
- Garnish with rosemary, pomegranate seeds, and pecans.
- Season the burrata with salt and pepper.
- Drizzle the other 1/8 cup over olive oil over the top and enjoy!