Roasted Acorn Squash + Burrata Mozzarella + Garlic Brown Butter Pecans + Salsa Verde
Author: 
Serves: 4
 
Ingredients
  • 1 acorn squash, cut into 4 pieces, remove seeds
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup burrata mozzarella
  • ¼ cup butter, unsalted
  • ½ cup pecans, chopped
  • 1 tablespoon garlic, slivers
  • 1 teaspoon soy sauce
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ cup parsley
  • ¼ cup green onion
  • ¼ cup cilantro
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey
  • Pinch kosher salt
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the cut squash onto a baking sheet. Drizzle with canola oil, and sprinkle with brown sugar and salt.
  3. Bake for 20-30 minutes or until fork tender.
  4. In a small sauté pan over medium heat, cook pecans in butter for 2 minutes.
  5. Add the garlic and cook for another 2 minutes.
  6. Add the soy sauce and crushed red pepper flakes. Set aside.
  7. In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.
  8. To plate, add a spoonful of burrata on top of the squash, and drizzle with salsa verde. Then, top with the pecan garlic butter. Enjoy!
Recipe by Game On Mom at https://www.gameonmom.com/chef-adriannes-autumn-inspired-acorn-squash-recipe/