Photo Credit: Courtesy of Chef Adrianne Calvo

Roasted Acorn Squash and Burrata Mozzarella, Garlic Brown Butter Pecans and Salsa Verde

Miami’s own Chef Adrianne Calvo shares a vibrant recipe for a fall favorite: acorn squash.

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Roasted Acorn Squash and Burrata Mozzarella, Garlic Brown Butter Pecans and Salsa Verde

Miami’s own Chef Adrianne Calvo shares a vibrant recipe for a fall favorite: acorn squash.
Course: Side Dish
Keyword: brown butter, burrata, garlic, mozzarella, pecans, roasted acorn, salsa verde, squash, vegetarian
Servings: 4
Author: Chef Adrianne Calvo

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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