Maple Roasted Delicata Squash with Burrata & Pomegranate Seeds
Deliciously sweet maple roasted delicata squash is topped with creamy Burrata, tart pomegranate seeds and spicy chilies for an easy to make and very festive fall and winter side dish!
- 3 Delicata squash
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- handfull fresh sage leaves
- 2-3 balls burrata 8oz/balls
- 1 pomegranate de-seeded
- 1 teaspoon fresh red pepper, minced or 1/8 teaspoon red pepper flakes (if you enjoy heat use both!)
- 1 teaspoon kosher salt
- black pepper to taste
Pre-heat oven to 400 degrees.
Rinse your delicata squash well under tap water cause we’ll be eating the skin too. Cut crosswise, into ¾” discs. Use a spoon to core the seeds from each dish. Place discs on a roasting pan.
Drizzle olive oil and maple syrup over squash discs and toss with your hands until evenly coated. Sprinkle with salt, pepper, red pepper flakes (if using) and fresh sage leaves and toss again.
Roast in oven for 20 min, take pan out to flip squash over and brown the other side. Add the minced fresh red pepper (if using) at this time. Roast for another 10 minutes until golden and starting to caramelize and char.
When squash is done, transfer to a serving platter, break up burrata balls and scatter on top. Sprinkle all over with pomegranate seeds and flaky sea salt, enjoy.
- WASH THE SQUASH WELL. Because we’ll be eating the skin.
- Try cutting your squash ringsinto as even thicknessas you can so they cook at the same speed.
- Using a spoon helps to scoop out the squash seeds.