Preheat oven to 400 degrees. Spray a large rimmed baking pan with nonstick spray; set aside. Place acorn squash in a large bowl. Whisk together 1/4 cup honey, butter, olive oil, brown sugar, salt, and crushed red pepper in a small bowl. Drizzle over squash to coat. Transfer squash mixture to prepared baking pan; spread to a single layer. Bake 35 to 40 minutes or until fork-tender, turning halfway through. Arrange squash on a serving platter. Tear burrata cheese into large pieces; place on top. Sprinkle with pistachios and pomegranate arils. Drizzle with additional 1/4 cup honey. Garnish with fresh sage and black pepper, if desired.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Step up your next dinner party with a squash appetizer everyone will be talking about! Burrata, honey butter, pistachios and pomegranate meld together to create a symphony of flavor.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (2-to-2-1/4-lbs. each) acorn squash, halved, seeded, and cut into 1-inch-wide slices | ||
| ½ c. Hy-Vee clover honey, divided | ||
| ¼ c. Hy-Vee salted butter, melted | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tsp. kosher salt | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 2 (8-oz. each) pkgs. fresh burrata cheese, drained | ||
| ½ c. roasted and salted shelled pistachios, chopped | ||
| ½ c. pomegranate arils | ||
| Fresh sage, chopped; for garnish | ||
| Hy-Vee black pepper, coarsely ground; for garnish |
Things To Grab
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Large bowl
- Small bowl
- Serving platter
Directions
Nutrition facts
Servings
603 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 72mg
- Sodium: 727mg
- Total Carbohydrates: 57g
- Protein: 17g
Daily Values
0%
Iron 12%
0%
Calcium 37%
0%
Vitamin D 1%
0%
Potassium 18%