Description
This roasted honeynut squash + burrata recipe is easy enough for a weeknight and elegant enough for your holiday table. A perfect, colorful side dish!
Ingredients
Scale
- 2 honeynut squash, about 1 pound total
- 1–2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 4 ounces burrata cheese
- 1/4 cup roasted, salted pepitas
- 1/4 cup pomegranate arils
Instructions
- Preheat oven to 400°F.
- Cut the squash in half lengthwise and remove the seeds. Place squash in a baking dish, flesh side-up, drizzle with olive oil, and season with salt and pepper.
- Roast in preheated oven until tender, about 20-25 minutes.
- Break burrata cheese over roasted squash and sprinkle pepitas and pomegranate arils over top. Feel free to drizzle a little more olive oil or sprinkle more pepper over top before serving.
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 2 g
- Sodium: 373 mg
- Fat: 7.8 g
- Saturated Fat: 1.3 g
- Carbohydrates: 26.4 g
- Fiber: 4.7 g
- Protein: 13.3 g
- Cholesterol: 5.1 mg
Keywords: Thanksgiving recipe, easy vegetable side dish, roasted squash recipe
