Ask A Chef: Roasted Acorn Squash With BurrataRecipe By: 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
- 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
- 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.
- 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.
- In blender, combine parsley, onion, cilantro, lemon juice, oil and honey. Blend until smooth. Season with salt.
- Arrange acorn squash on plate or platter. Add spoonful of burrata on top of squash and drizzle with salsa verde. Top with sautéed pecans.