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How this works
Servings: 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
- 1/8 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
- Preheat the oven to 400 degrees F. Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender.
- In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside.
- In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.
- 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!
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