Pomegranate Acorn Squash with Burrata
!click stars to rate this recipe!
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
Tried this recipe?Let us know how it was!