Ingredients
Scale
- 1 medium Delicata squash.
- 1 T olive oil
- Salt and pepper
- 1 8oz container of fresh Burrata cheese (2 balls)
- 1 cup balsamic vinegar
- 2 T brown sugar
- ½ cup pomegranate arils
- 4–5 large leaves of fresh basil, sliced into thin ribbons
Instructions
- Preheat oven to 400.
- Wash the skin of the squash. Cut in half lengthwise and scoop out all the seeds and stringy membranes. Cut the prepared squash into halfmoon slices, about half and inch wide.
- Place the squash slices on a rimmed baking sheet. Pour on olive oil. Stir with spoon or rub with hands to coat each slice with oil. Sprinkle squash with salt and pepper and place in oven. Roast for 20 minutes, then flip the slices and roast for an additional 15 minute. Remove baking sheet from oven and allow squash to cool.
- While the squash is roasting, make the balsamic reduction. Put the vinegar in a small, heavy bottomed pan (no lid) over medium high heat. Bring to a boil, then immediate reduce heat and simmer until vinegar is reduced by about half, then stir in the brown sugar.
- Continue cooking, stirring occasionally, until the vinegar is slightly syrupy and thick enough to coat the back of a spoon. (You’ll end up with about 1/3 cup of balsamic reduction. Store any extra reduction in a covered container in the refrigerator.) Remove pan from heat and allow to cool.
- Remove Burrata from container and liquid. Place both balls of Burrata onto a serving platter. Arrange roasted squash around the cheese. Drizzle cheese and squash with as much of the balsamic reduction as desired, then sprinkle pomegranate arils and basil ribbons over all.
- Can be serve immediately or assembled up to 2 hours ahead of time, covered with plastic wrap and stored in the refrigerator, then allowed to come to room temperature before serving.