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Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas in a baking dish

Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


This roasted honeynut squash + burrata recipe is easy enough for a weeknight and elegant enough for your holiday table. A perfect, colorful side dish!


  • 2 honeynut squash, about 1 pound total
  • 12 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


  1. Preheat oven to 400°F.
  2. 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.
  3. Roast in preheated oven until tender, about 20-25 minutes.
  4. 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.

Keywords: Thanksgiving recipe, easy vegetable side dish, roasted squash recipe

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