Roasted Delicata Squash and Burrata

“Thanksgiving will soon be here! Many of us have treasured recipes we wait all year long to enjoy at Thanksgiving. This is a new idea for an appetizer that is as easy as can be to prepare and that won’t spoil appetites for the main meal. Roasted Delicata Squash and Burrata is a recipe I recently found and could not wait to try. I loved it and had to stop myself or it would have become dinner! It’s delicious and makes a very appealing looking appetizer. Perfect for Thanksgiving or any other time.”

– Carolyn

Method

1. Set out a platter or large plate. Drain liquid off the Burrata Cheese ball and gently pat dry with a paper towel. This cheese is best served at room temperature so let it sit out on your platter until squash is roasted.
2. Turn oven on at 400 degrees. Line a large baking sheet with parchment paper. 
3. Rinse Delicata Squash with water and pat dry. Cut ends off and slice straight down through the squash from top to bottom.
4. With a spoon, scrape out all the seeds and stringy membranes. Cut the squash into half moon slices about 1/2 inch wide.
5. Pour 1 Tablespoon of olive oil onto parchment paper and brush it all around. Place the squash slices on parchment and pour the rest of the olive oil on the tops of slices. Make sure that each slice is coated with olive oil on both sides. This helps with the caramelization and browning. 
6. Sprinkle Salt and Pepper onto squash to your taste. 
7. Place baking sheet in oven and roast 25 minutes then flip the slices and roast for 20 minutes more. You just want to see a nice bit of browning on the squash. Everyone’s oven is different so time could be a bit less or more.
8. Assemble: Arrange roasted squash slices all around the Burrata Cheese Ball and drizzle as much Balsamic Glaze as you would like. Sprinkle on Pomegranate arils and ribbons of fresh Basil leaves. Serve with crackers.

Tips

• Delicata Squash is a winter squash that comes in smaller shapes which is much easier to handle. It has a thinner skin that can be eaten and has a sweet, earthy taste.
• The roasted squash can be served at room temperature. This appetizer is even more delicious as a leftover.
• This recipe can easily be adjusted for size. 
• Many other kinds of cheese and dried cranberries would work nicely here, also, but the Burrata is amazing!
• To save time, the squash could easily be cut and ready to go a day or two before roasting.  

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If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!