Description
Ina Garten’s caramelized butternut squash with burrata offers a symphony of autumn flavors that dance between sweet and savory. Roasted golden squash meets creamy Italian cheese, creating a luxurious side dish that elevates any meal with Mediterranean charm.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) butternut squash, ¾-inch diced
- 16 to 24 ounces (454 to 680 grams) burrata
- ¾ cup (120 grams) dried cranberries (3 ounces)
Flavor Enhancers:
- 2 tablespoons good olive oil
- ¼ cup (50 grams) light brown sugar, lightly packed
- 2 teaspoons (¼ stick or 9 grams) unsalted butter, diced
- ¾ cup (180 milliliters) dry Marsala wine
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Garnish and Finishing:
- ⅓ cup (45 grams) roasted, salted Marcona almonds, coarsely chopped
- 2 ounces (57 grams) microgreens
- Aged balsamic vinegar
Instructions
- Preheat the oven to a robust 400°F (200°C), ensuring the cooking environment is perfectly calibrated for roasting.
- Prepare the butternut squash by meticulously dicing it into uniform cubes. Spread the cubes on a spacious baking sheet, generously drizzling with of extra virgin olive oil. Sprinkle brown sugar, add diced butter, red pepper flakes, of salt, and 1½ teaspoons of freshly ground black pepper. Thoroughly massage the seasonings into the squash, creating an even coating, and arrange in a single layer to promote even caramelization. Roast for 30-35 minutes, gently turning the squash every 10 minutes to ensure consistent browning and tenderness.
- While the squash roasts, prepare the cranberries by combining dried cranberries with Marsala wine in a small saucepan. Gently simmer over medium heat for 2 minutes, allowing the flavors to meld. Remove from heat and let the mixture rest, covered.
- Create the final composition by placing a luxurious portion of burrata at the center of each of four serving plates. In a mixing bowl, delicately combine the roasted butternut squash with the wine-infused cranberries and toasted almonds.
- Complete the dish by artfully arranging the squash mixture around the creamy burrata. Garnish with delicate microgreens, drizzle with aged balsamic vinegar and a final touch of olive oil. Season with a final pinch of salt and a whisper of black pepper. Serve immediately while the squash remains warm and inviting.
Notes
- Slice butternut squash precisely into ¾-inch cubes to ensure uniform caramelization and beautiful roasted edges during cooking.
- Rotate squash pieces every 10 minutes while roasting to guarantee even browning and prevent any burnt spots on the vegetables.
- Infuse cranberries with warm Marsala wine by letting them soak after simmering, which enhances their flavor and creates plump, juicy berries.
- Select ultra-fresh burrata cheese to elevate the dish’s creamy texture and provide a luxurious contrast against the caramelized squash.
- Drizzle top-tier aged balsamic vinegar as a final touch, introducing rich depth and subtle sweetness to complement the roasted ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 286 kcal
- Sugar: 16 g
- Sodium: 595 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 45 mg