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–+ servings

Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas

Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas in a baking dish
This roasted honeynut squash + burrata recipe is easy enough for a weeknight and elegant enough for your holiday table. A perfect, colorful side dish!
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 4 Servings
Course: Side Dish
Cuisine: American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 2 honeynut squash about 1 pound total
  • 1-2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 4 ounces burrata cheese
  • ¼ cup roasted salted pepitas
  • ¼ cup pomegranate arils

Method
 

  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.

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