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Roasted Acorn Squash and Burrata Salad

Roasted Acorn Squash and Burrata Salad

Acorn squash is roasted with warm spices before being topped with creamy burrata cheese.
Prep Time 10 minutes
Cook Time 25 minutes
Salad Assembly 9 minutes
Course Salad
Servings 4

Equipment

  • 1 mixing bowl
  • 1 sheet pan
  • 1 serving platter

Ingredients
  

  • 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

Instructions
 

  • 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!
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