Description
Ina Garten’s caramelized butternut squash with burrata blends roasted autumn vegetables with creamy Italian cheese. Warm spices and golden edges create Mediterranean-inspired comfort perfect for seasonal gatherings.
Ingredients
Scale
- 16 to 24 oz (454 to 680 g) burrata
- 3 lbs (1.36 kg) butternut squash, ¾-inch diced
- ¾ cup (120 g) dried cranberries (3 oz)
- ¾ cup (180 ml) dry Marsala wine
- ⅓ cup (45 g) roasted, salted Marcona almonds, coarsely chopped
- 2 oz (57 g) microgreens
- 2 tbsps good olive oil
- ¼ cup (50 g) light brown sugar, lightly packed
- 2 tsps (¼ stick or 9 g) unsalted butter, diced
- ½ tsp crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Aged balsamic vinegar
Instructions
- Roasting Preparation: Heat the oven to 400°F (200°C), positioning the rack in the center for optimal caramelization.
- Squash Seasoning: Cube the butternut squash and distribute evenly on a baking sheet. Drench with olive oil, sprinkle brown sugar, dot with butter, and dust with red pepper flakes, salt, and black pepper. Massage seasonings thoroughly, ensuring each cube is uniformly coated. Spread in a single layer to promote even browning and roast for 30-35 minutes, rotating every 10 minutes to achieve a deep golden caramelization.
- Cranberry Infusion: Simmer dried cranberries with Marsala wine in a small saucepan for 2 minutes, allowing the flavors to harmonize. Remove from heat and let steep, covered.
- Plating Composition: Position a voluptuous burrata at the center of each serving plate. Gently fold roasted squash with wine-soaked cranberries and toasted almonds, creating a vibrant medley of textures and flavors.
- Final Flourish: Artfully cascade the squash mixture around the creamy burrata. Adorn with delicate microgreens, cascade aged balsamic vinegar and a whisper of olive oil. Finish with a subtle sprinkle of salt and pepper. Serve immediately while the dish radiates warmth and inviting complexity.
Notes
- Roast for Perfection: Ensure even caramelization by cutting squash cubes uniformly and spreading them in a single layer, turning every 10 minutes for consistent golden-brown edges.
- Wine-Soaked Cranberries: Simmering dried cranberries in Marsala wine intensifies their flavor, creating a rich, complex taste that complements the sweet roasted squash.
- Texture Contrast Matters: The combination of creamy burrata, crunchy toasted almonds, and soft roasted squash creates a multi-dimensional eating experience that delights the palate.
- Finishing Touches Count: A drizzle of aged balsamic vinegar and high-quality olive oil elevates the dish, adding depth and a luxurious finish that transforms a simple roasted vegetable into a gourmet masterpiece.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 335
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 15 mg