February 26, 2018

Ask A Chef: Roasted Acorn Squash With Burrata

Recipe: Adrianne Calvo

Chef Adrianne Calvo of Vineyard Restaurant and Wine Bar shares her recipe for Roasted Acorn Squash with Burrata.

Q: I recently ate at Chef Adrianne’s Vineyard Restaurant and Wine Bar while on vacation in Miami. Her roasted squash with burrata was as satisfying as eating a steak! The flavors are bold and intense, and she’s a star with vegetables. I’d love to recreate this dish at home. — Samantha, Calgary

A: This chef loves to work with spices and texture and she notoriously claims to be “allergic to boring.” For this dish, she bakes the squash with a touch of brown sugar to bring out its sweetness, then adds a spoonful of briny burrata and salsa verde with bright flavors of parsley, cilantro and lemon juice. A sprinkle of chili-toasted pecans tops it all off.



  • 1 acorn squash, quartered (seeds removed)
  • 1 tbsp canola oil
  • 1 tbsp brown sugar
  • 1⁄4 tsp kosher salt


  • 1⁄2 cup pecans, chopped
  • 1⁄4 cup unsalted butter
  • 1 tbsp garlic, thinly sliced
  • 1 tsp soy sauce
  • 1⁄8 tsp red pepper flakes, crushed

Salsa Verde

  • 1⁄4 cup parsley
  • 1⁄4 cup green onion
  • 1⁄4 cup cilantro
  • 1⁄4 cup lemon juice
  • 1⁄4 cup extra-virgin olive oil
  • 1 tsp honey
  • Kosher salt, to taste
  • 1 cup burrata


Yield: Serves 4

  1. Preheat oven to 400°F. Place squash on baking sheet and drizzle with oil, then sprinkle with brown sugar and salt. Bake 20 to 30 minutes, or until tender. Remove from oven.
  2. In small pan over medium heat, add butter and pecans and sauté for 2 minutes. Add garlic and cook another 2 minutes, then mix in soy sauce and pepper flakes. Set aside.
  3. In blender, combine parsley, onion, cilantro, lemon juice, oil and honey. Blend until smooth. Season with salt.
  4. Arrange acorn squash on plate or platter. Add spoonful of burrata on top of squash and drizzle with salsa verde. Top with sautéed pecans.

House & Home December 2017