Roasted Squash Stuffed with Burrata Salad
Image: My Intuitive Health
Roasted Squash Stuffed with Burrata Salad
Servings
3-4
Ingredients
- 1 acorn squash (or delicata)
- 1 tbsp olive oil
- 2 tbsp melted butter
- 1 shallot
- 1 garlic clove, minced
- 1 tsp dried rosemary
- Salt and pepper
For the Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper
For the Salad
- 3 cups spinach
- 1 pear or apple, sliced
- 1 avocado
- ¼ cup toasted pecans
- One 4 oz ball of burrata
- Salt and pepper
Instructions
Preheat the oven to 425°. In a small bowl, combine melted butter, shallot, garlic, salt and pepper. Meanwhile, cut the squash in half and remove seeds. Cut the halves in half so you have 4 quarters. Place the quarters on a baking sheet lined with tinfoil. Season the squash with olive oil, salt, and pepper. Drizzle the melted butter mix evenly on the squash flesh. Bake for about 45 minutes or until golden brown and fork tender.
In a bowl, whisk together the dressing ingredients. Toast the pecans in a dry skillet over medium heat for about 4-5 minutes until just fragrant (watch these closely so they don’t burn).
Toss the lettuce, avocado, pear, and toasted pecans with the dressing. Place some salad on top of each roasted squash sliced. Add burrata to each wedge, season with salt and pepper.
Shopping List
Produce
- 1 acorn squash (or delicata)
- 3 cups spinach (or lettuce of choice)
- 1 pear or apple, sliced
- 1 avocado
- 1 shallot
- 1 garlic clove
Dairy
- 2 tbsp melted butter
- One 4 oz ball of burrata
Pantry Items
- Olive oil
- Dried rosemary
- Pecans (or nut of choice)
- Balsamic vinegar
- Maple syrup
- Salt and pepper
Equipment Needed
- Sheet tray lined with tin foil
- Two small bowls with whisk
- Small skillet
- Knife and cutting board
