Honey-Butter Acorn Squash with Burrata

Recipe

Appetizer
Honey-Butter Acorn Squash with Burrata

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
15min
Prep
55min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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

  1. 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.

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%