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
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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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:
- Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
- Corn Souffle from Karen’s Kitchen Stories
- Creamy Garlic Mashed Potatoes from Blogghetti
- Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
- Jeweled Rice from A Kitchen Hoor’s Adventures
- Pomegranate Acorn Squash with Burrata from Palatable Pastime
- Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
- Spinach Souffle from A Day in the Life on the Farm
- Sri Lankan Spicy Potatoes from Magical Ingredients
- Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living
Pomegranate Acorn Squash with Burrata
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Pomegranate Acorn Squash with Burrata
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Pomegranate Acorn Squash with Burrata
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
Nutrition
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