Roasted Acorn Squash with Pomegranate and Burrata

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Roasted Acorn Squash with Pomegranate and Burrata

Submitted by Katie Milligan

Ingredients

2 acorn squash, seeded and cut into wedges
4 tablespoons Fustini’s Medium Single Varietal olive oil
2 tablespoons Great Lakes Bee honey, plus more for drizzling
2 tablespoons Fustini’s Habenero Agave Agrodolce
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

Step 1.

Preheat the oven to 425 degrees F. On a baking sheet, toss together the squash, 2-3 tablespoons olive oil, honey, agrodolce, 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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Nutrition Information

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Olive Oils
Dark Balsamic Vinegars
Rosé Balsamic Vinegars
White Balsamic Vinegars
Vinegars: Non-Balsamic

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