Roasted Delicata Squash & Burrata

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This Roasted Delicata Squash & Burrata is a great side dish for your holiday meal, with tender roasted slices of delicata squash, rich and creamy burrata, dried cranberries, and pumpkin seeds for texture.

» You might also like this Fall Harvest Cobb Salad.

roasted squash and burrata

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I’m always looking for a new side dish to take for a holiday meal when family gets together and we all share our favorite dishes. I found this recipe that looked so yummy.

I adapted it by adding some of the things I love, like dried cranberries and pumpkin seeds. Either way, it’s a fantastic side dish and a fun way to incorporate burrata, which I’m in love with.

Ingredients You Need

ingredients for roasted squash and burrata

The great thing about this recipe is that it requires very little in the way of ingredients. The squash is the star of the show, but it’s elevated with the addition of the burrata and other accoutrement.

  • Delicata Squash – While you really can use just about any type of squash for this recipe, delicata has a wonderful sweetness and it’s gorgeous. If you’re making this dish for 2, you only need one squash. Use two if you’re sharing it with friends.
  • Olive oil – You can use olive oil or any kind of cooking oil you like. I like olive oil because it adds a nice flavor and it’s good for you.
  • Salt and ground black pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper. You might also taste the dish once it’s done cooking and add more to suit your taste.
  • Burrata – It can be difficult to find, but you’re looking for a high-quality Italian burrata that is a mozzarella ball with cream inside. When cut open, it’s full of delicious creaminess that becomes a sort of dressing for this salad.
  • Toasted pumpkin seeds – I don’t mean the seeds that come out of the pumpkin with the hard shell still on, I mean the ones you can buy in the store where the shell has been removed. I toast them myself for a little extra flavor.
  • Craisins – I like the chewy sweetness of dried cranberries in this recipe. It’s really in keeping with the fall theme. You could also use pomegranate seeds.

How to Make Roasted Delicata Squash & Burrata

Start out by preheating the oven to 425° F. Line a baking tray with parchment paper and set it aside.

Wash and slice the squash in half lengthwise and remove the seeds and stem with a spoon. It’s easy to just run the spoon along the inside and dig out the insides. I like to keep the seeds to roast later. If you like roasted seeds try this recipe in the air fryer.

Squash cut in half and seeds scooped out.

Because you can eat the skin, there’s no need to peel the squash before you cut it. Slice the squash halves in 1” slices and place them on the parchment paper.

Drizzle each piece with the olive oil and sprinkle on the salt and pepper. I like to use my hands to make sure all sides of the squash get coated.

Getting ready to roast squash

Roast the squash for 20-22 minutes, until the squash is tender. You’ll know it’s done when you can easily insert a fork into the squash. Remove it from the oven to cool down slightly.

Roasted squash

Once the squash has cooled a bit, transfer the slices to a serving plate and top with the burrata, pumpkin seeds, and craisins. I also add a little drizzle of olive oil over the top.

roasted squash and burrata

Can I Use a Different Squash?

Delicata squash is so great because it’s tender and a little bit sweet, and you can eat the peel, do it’s also very easy. It’s understandable, though, that you might not be able to find it where you are. That’s okay! You can use another type of squash, like butternut, acorn, or kabocha. You can even use sweet potatoes, if you must.

Just be aware that not all squash skin can be eaten. Generally, it’s rather tough and unappealing. So you’ll need to peel the squash before using it.

Can I Use Mozzarella Instead?

It’s not a very good substitute to use mozzarella in place of the burrata, because it’s not creamy like burrata is. It’s the creaminess in the center of the burrata that sort of acts as a dressing. If you can’t find burrata though, the next best thing is mozzarella.

Just be sure to use a fresh mozzarella, not a packaged low-moisture one. I use Del Gioioso brand or Galbani. They also make burrata that’s very good.

roasted squash and burrata

Can I Make it Ahead?

Many of you will be making this side dish for a holiday meal, where you likely need to make it ahead of time. That’s totally fine because you’ll actually put together the components at the time you’re serving it.

You can roast the squash ahead of time, then take with you the burrata, pumpkin seeds, and cranberries to make it there. I don’t recommend putting on any of the separate components until right before you serve it.

Substitutes You Can Make

There are a few different substitutions you can make in this side dish.

  1. Use a different type of squash. Each will have it’s own flavor and texture.
  2. Use pinenuts, pecans, or pistachios instead of pumpkin seeds.
  3. Use pomegranate seeds, raisins, or figs instead of dried cranberries.
 

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roasted squash and burrata

Roasted Delicata Squash With Burrata

This Roasted Delicata Squash & Burrata is a great side dish for your holiday meal, with tender roasted slices of delicata squash, rich and creamy burrata, dried cranberries, and pumpkin seeds for texture.
5 from 34 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: Burrata, Squash
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 Servings
Calories: 356kcal
Author: Laura

Ingredients

  • 1 medium Delicata squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces burrata
  • 2 tablespoons roasted pumpkin seeds
  • 2 tablespoons craisins

Instructions

  • Preheat oven to 425° F. Line a baking tray with parchment paper.
  • Slice the squash in half lengthwise and remove the seeds and stem. Then slice the squash halves in 1” slices and place them on the parchment paper.
  • Drizzle with the olive oil and sprinkle on the salt and pepper.
  • Roast for 20 minutes, until the squash is tender. Remove from the oven.
  • Transfer the squash slices to a serving plate and top with the burrata, pumpkin seeds, and craisins.

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 13g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 604mg | Potassium: 843mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3495IU | Vitamin C: 28mg | Calcium: 369mg | Iron: 2mg

🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!

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roasted squash and burrata

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