Roasted Acorn Squash with Pomegranate and Burrata
Roasted Acorn Squash with Pomegranate and Burrata
Submitted by Katie Milligan
Vegetables
Ingredients
- 2 acorn squash, seeded and cut into wedges
- 4 tablespoons Fustini’s Medium SELECT olive oil
- 2 tablespoons honey, plus more for drizzling
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1 teaspoon Farmstyle Siracha
- kosher salt and pepper
- 2 garlic cloves, roughly chopped
- 1 ball burrata cheese
- 4 fresh sage leaves, chopped
- 1/2 cup pomegranate seeds
Directions
- Preheat the oven to 425 degrees F. On a baking sheet, toss together the squash, 2-3 tablespoons olive oil, honey, balsamic, sriracha, garlic and a pinch each of kosher salt and pepper, tossing to coat. Transfer to the oven and roast for 30-40 minutes, until the squash is golden and tender, turning halfway through cooking. Arrange the squash on a serving platter and break the burrata over the top. Drizzle with 1 tablespoon olive oil and season the burrata with salt and pepper. Sprinkle the sage and pomegranate over top. If desired, drizzle with a little honey.
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