Pomegranate Acorn Squash with Burrata

Pomegranate Acorn Squash with Burrata fills roasted winter squash with a lobe of burrata cheese and a mélange of autumn-centric toppings.
Pomegranate Acorn Squash with Burrata

Pomegranate Acorn Squash with Burrata

By Sue Lau | Palatable Pastime

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Pomegranate Acorn Squash with Burrata is my recipe of the day with the Festive Foodies group for Holiday Side Dish Week. Glad you could join us!

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Pomegranate Acorn Squash with Burrata

My offering is for a roasted acorn squash stuffed with burrata cheese and topped with a few other ingredients, such as maple syrup, caramelized onions, toasted walnuts and both pomegranate arils and pom molasses.

It makes a substantial side if you eat an entire half by yourself. Or you can share it with your besties. Unless you want to have it as a vegetarian entree. The choice is yours.

Holiday Side Dish Week

More Side Dish Recipes:

Pomegranate Acorn Squash with Burrata

Pomegranate Acorn Squash with Burrata

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Pomegranate Acorn Squash with Burrata

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Pomegranate Acorn Squash with Burrata

Sue Lau
!click stars to rate this recipe!
5 from 17 votes
Prep Time 10 minutes
Cook Time 1 hour
Course Main Dish, Side Dish
Cuisine American
Servings 4
Calories 473 kcal

Ingredients
  

  • 1 acorn squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 medium onion thinly sliced
  • 3 tablespoons butter
  • 8 ounces burrata cheese
  • 1/2 cup walnuts toasted and chopped
  • 1/4 cup maple syrup
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons pomegranate arils

Instructions
 

  • Preheat oven to 400F.
  • Split squash and scrape out seeds.
  • Season tops and cavity with olive oil, salt, pepper, and cinnamon.
  • Place cut side up on nonstick foil and bake for one hour or until the flesh is tender.
  • While squash bakes, gently cook onions in a small skillet until the onions soften, and continuing to cook until butter begins to brown. Immediately turn out the onions and butter to a bowl so it does not burn.
  • When squash is done, fill cavity with caramelized onions and place a 4 ounce lobe of cheese into each one.
  • Top cheese with walnuts, maple syrup, pomegranate arils, and drizzle with pomegranate molasses.
  • Each half will serve two as a side, or one person as a larger vegetarian main dish.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 473kcalCarbohydrates: 34gProtein: 13gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 63mgSodium: 219mgPotassium: 526mgFiber: 3gSugar: 18gVitamin A: 1059IUVitamin C: 14mgCalcium: 381mgIron: 1mg
Keyword holiday side dish recipes
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Pomegranate Acorn Squash with Burrata

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2 responses

  1. Oh my, this acorn squash is super-trashed up in all of the best ways! Definitely a great addition to any holiday table!

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