Recipe: Il Palio's Honey Butter Roasted Acorn Squash
Posted December 14, 2020 9:20 a.m. EST
Chapel Hill, N.C. — Il Palio's Adam Rose has a great recipe for the holidays! This squash is a great addition to that family dinner.
Recipe: Honey Butter Roasted Acorn Squash
with burrata, toasted pumpkin seeds, red chili flake, 12-year aged balsamic, extra virgin olive oil
- 1 acorn squash, seeded and cut into wedges
- 2 tablespoons butter
- 1 tablespoon NC wildflower honey
- 1 tablespoon brown sugar
- 1/2-1 teaspoon crushed red pepper flakes to taste and some for garnish
- kosher salt and pepper
- 1-2 balls burrata cheese
- extra virgin olive oil as needed for drizzling
- 2 fresh sage leaves, fried
- aged balsamic vinegar as needed to garnish
- 2 tablespoons toasted pumpkin seeds
Preheat the oven to 425 degrees F.
On a baking sheet, toss together the unpeeled squash, butter, honey, brown sugar, crushed red pepper flakes, and a pinch each of kosher salt and pepper, tossing to coat. Transfer to the oven and roast for 30-40 minutes, until the squash is golden and tender, turning halfway through cooking.
Arrange the squash on a serving platter and break the balls of burrata over the top. (For a more refined presentation, peel the squash first) Season the burrata with salt and pepper, pumpkin seeds, and chili flakes. Drizzle with generous amounts of the best extra virgin olive oil and aged balsamic vinegar you have. Finish with fried sage leaves.
Mangia bene, vivi bene!
Live long and pasta!
Executive Chef Adam Rose
Il Palio & The Siena Hotel