Cooked - Savory Acorn Squash With Whipped Burrata And Chili-honey Pistachios

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Savory Acorn Squash With Whipped Burrata And Chili-honey Pistachios

2.0

1 acorn squash, halved and seeds removed

1 tbsp olive oil

½ tsp sea salt

¼ tsp black pepper

½ tsp dried rosemary or thyme

100 g burrata cheese

2 tbsp mascarpone or cream cheese

½ tsp lemon zest

2 tbsp honey

¼ tsp chili flakes (adjust to taste)

⅛ tsp smoked paprika (optional)

3 tbsp chopped pistachios

1 tbsp fresh herbs for garnish (thyme or parsley)

Preheat oven to 200°C (400°F). Cut acorn squash in half and remove seeds. Place cut-side up on baking sheet.
Brush squash with olive oil, then season with salt, pepper, and rosemary or thyme. Roast for 30–35 minutes until fork-tender and golden.
Meanwhile, whip together burrata, mascarpone, and lemon zest in a small bowl until smooth and creamy. Set aside.
In a saucepan, gently heat honey with chili flakes and smoked paprika. When warm and bubbling, remove from heat and stir in pistachios. Let cool slightly.
Once squash is roasted and cooled slightly, fill centers with whipped burrata mixture. Top with chili-honey pistachios and fresh herbs.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 38 weeks ago

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