Roasted Acorn Squash With Garlic Butter And Burrata Recipes

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375F.
• Wash each squash well, then dry with a towel.
• Trim the top and bottom off, then cut each squash in half through the center.
• Use a melon baller or spoon to remove the inner seeds and strings.
• Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices.
• In a small bowl, microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.
• Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece.
• Roast for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft. Enjoy!

BUTTER ROASTED ACORN SQUASH

Steps:

• 1. Place face up in baking dish. (To cup the butter inside. It is OK if it leans a little... just so long as it holds the butter without dripping. Trim a tiny flat place off the bottom if necessary -- or cradle on a clean metal jar lid.)
• 2. Place a pat of butter in each half
• 3. Generously salt and pepper to taste
• 4. Bake at 350° for 40 to 60 minutes

ROASTED ACORN SQUASH WITH GARLIC BUTTER AND BURRATA

Steps:

• Preheat the oven to 425°. In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper. Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and tender. Transfer to plates. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.