Roasted Squash with Burrata, Spicy Hazelnuts, and Maple Vinaigrette
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 350
A vibrant and flavorful dish combining roasted squash, creamy burrata, spicy hazelnuts, and a tangy maple vinaigrette for a delightful meal.
Ingredients
Hazelnuts
0.5cupraw or roasted hazelnuts(coarsely chopped)
1tablespoondark brown sugar
1tablespoonpure maple syrup
0.25teaspoonground cinnamon
0.25teaspoonkosher salt
0.25teaspooncayenne
0.125teaspoonground cloves
0.9kgkabocha squash(about 2 lb)
1tablespoonextra virgin olive oil
0.25teaspoonsalt(plus more to taste)
0.25teaspoonpepper(plus more to taste)
8-16ouncesfresh burrata(to taste)
0.5cuppomegranate seeds(about ½-1 cup)
2.5tablespoonsextra virgin olive oil
1.5tablespoonsapple cider vinegar
1tablespoonpure maple syrup
0.5tablespoonfresh lemon juice
0.5teaspoondijon mustard
0.125teaspoonsalt
0.125teaspoonpepper
Instructions
Preheat oven to 425°F (220°C). Toss hazelnuts with sugar, maple syrup, and spices; bake for 8-9 minutes, tossing every 2-3 minutes. Cool and break apart.
Line baking sheets with parchment. Toss squash wedges with olive oil, salt, and pepper; roast for about 20 minutes, rotating pans halfway.
Whisk all vinaigrette ingredients in a small bowl.
Arrange roasted squash on plates, top with burrata, pomegranate seeds, spicy hazelnuts, and drizzle with vinaigrette. Season with salt and pepper to taste.
Notes
Feel free to prepare components in advance for easier assembly.