Along with apples, the Fall season brings us a variety of winter squashes. While we make a lot of recipes with butternut squash, acorn squash is the seasonal one I prefer. They are perfect for the downsized meals Eric and I make at this point in our lives.

Squash had been cultivated by Indigenous peoples in North America long before the first Europeans arrived on these shores. It was an important part of their traditional crop system and was grown alongside corn and beans. Acorn squash, (named for its similarity in appearance to the fruit of oak trees), was one of the squash varieties they grew.

Acorn squash has a mild, nutty, and slightly sweet flavor. It is often stuffed with a wild rice filling. (Here’s the version we like: Maple-Roasted Acorn Squash with Wild Rice Stuffing!) But today, we’re doing something a little different with an acorn squash. In this recipe, we coat the inside of the squash with a seasoned butter, shallot, and garlic mixture and then roast it. Once cooked through, lightly dressed baby greens and pickled red onions are placed in the gourd’s cavity. Creamy burrata cheese tops the salad. This is a wonderfully fresh and satisfying Autumn meal!

Acorn Squash with Garlic Butter & Burrata

Roasted Acorn Squash with Garlic Butter & Burrata (adapted from foodandwine.com)  Total Time Required: 1 hour, Active Time: 30 minutes, Yield: 4 servings

Ingredients:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 1/2 teaspoon thyme leaves
• kosher salt & pepper
• two 1-1/2 pound acorn squash, halved lengthwise, seeds discarded
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 4 cups (2 ounces) baby greens
• 1/4 cup pickled red onions
• 1/2-pound ball of burrata
• cracked black pepper & flaky sea salt, for garnish

Directions:

Preheat the oven to 425°F. In a small bowl, combine the butter, shallot, garlic, and thyme. Season the butter mixture with salt and pepper. Set the squash halves on a baking sheet, cut sides up.

Halve and clean out the acorn squash.

Brush the halves with the garlic butter and roast them for about 30 minutes, until the squash is golden and tender. Transfer the squash halves to plates.

Brush the squash with the seasoned butter mixture.

In a medium bowl, whisk together the oil and vinegar and season the dressing with salt and pepper. Add the baby greens to the bowl and toss to coat.

Toss the greens with the dressing.

Cut the burrata into 4 pieces. Top each squash half with some salad, pickled onions, and burrata.

Layer the salad and onions in the squash cavity and top with burrata.

Garnish with cracked pepper and sea salt, if desired, and serve warm.

Season and serve!

The foods of Autumn are truly delicious!  ~Linda

Roasted Acorn Squash with Garlic Butter & Burrata (adapted from foodandwine.com)  Total Time Required: 1 hour, Active Time: 30 minutes, Yield: 4 servings

Ingredients:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 1/2 teaspoon thyme leaves
• kosher salt & pepper
• two 1-1/2 pound acorn squash, halved lengthwise, seeds discarded
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 4 cups (2 ounces) baby greens
• 1/4 cup pickled red onions
• 1/2-pound ball of burrata
• cracked black pepper & flaky sea salt, for garnish

Directions:

Preheat the oven to 425°F. In a small bowl, combine the butter, shallot, garlic, and thyme. Season the butter mixture with salt and pepper. Set the squash halves on a baking sheet, cut sides up. Brush the halves with the garlic butter and roast them for about 30 minutes, until the squash is golden and tender. Transfer the squash halves to plates.

In a medium bowl, whisk together the oil and vinegar and season the dressing with salt and pepper. Add the baby greens to the bowl and toss to coat. Cut the burrata into 4 pieces. Top each squash half with some salad, pickled onions, and burrata. Garnish with cracked pepper and sea salt, if desired, and serve warm.