Description
Warm, comforting flavors of fall with roasted acorn squash, whipped burrata, and chili-honey pistachios.
Ingredients
Scale
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp fresh herbs (parsley or thyme), for garnish
- ½ tsp dried rosemary or thyme
- 100 g burrata cheese
- 2 tbsp mascarpone or cream cheese
- 2 tbsp honey
- 1 acorn squash, halved and seeded
- ¼ tsp chili flakes (more or less to taste)
- ⅛ tsp smoked paprika (optional)
- 3 tbsp chopped pistachios
- ½ tsp lemon zest
Instructions
- Preheat oven to 400°F (200°C). Halve the acorn squash and scoop out seeds. Rinse and place cut-side up on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and herbs. Bake for 30-35 minutes until tender.
- Mix burrata, mascarpone, and lemon zest in a medium bowl until smooth.
- Warm honey in a saucepan, stir in chili flakes and smoked paprika. Mix in chopped pistachios.
- Scoop cheese mixture into squash halves, top with chili-honey pistachios, and garnish with fresh herbs.
Notes
Adjust spice levels to taste. Use smaller acorn squash for efficient roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
Nutrition
- Calories: 450 kcal
- Sodium: 350 mg
- Protein: 15 g