Warm honey-roasted fall squash with creamy burrata cheese, dates, and a sprinkle of smokey and salty pumpkin seed dukkah! This hearty fall side dish is perfect for weeknights or special holiday meals.
Roasted Squash with Burrata is one of my favorite fall side dishes. In fact, it may just end up on my Thanksgiving table this year! Warm honey-roasted squash with cold, creamy burrata and a kick of crunchy spiced pumpkin seed dukkah takes fall flavor to a whole new level!
You can really use any type of winter squash in this recipe. I really like kabocha and acorn best, though delicata or even butternut would be great too! If you like this recipe you may also want to check out Maple-Brown Butter Roasted Squash with Hazelnuts and Sage.
This post is sponsored by Cakebread Cellars. Cakebread’s wines are crafted right here in California. Their chardonnay with floral, citrusy notes is the perfect wine to serve alongside most holiday dishes, but especially roasted squash! Squash and Chardonnay are a match made in heaven! Be sure to stock up on a few bottles of Cakebread Chardonnay for all of your upcoming holiday dinners!
Ingredients You’ll Need
Here’s what you’ll need to make this recipe: winter squash (kabocha, acorn or delicata), burrata, dates, pumpkin seeds, sesame seeds, black peppercorns, coriander seeds, cumin seeds, honey and olive oil.
What is Dukkah? Dukkah is an Egyptian condiment made up of toasted nuts, spices, and seeds. Traditionally dukkah is eaten as an appetizer with bread and olive oil. It can also be used to season vegetables, salads, fish or grains.
Recipe Step by Step:
Don’t be afraid to let the squash get really dark and crispy around the edges. A little char adds more flavor!
Only pulse the dukkah 2-3 times just to break up the larger pumpkin seeds and spices. The mixture should remain fairly coarse.
Psst! Don’t forget the wine! Cakebread Chardonnay and roasted squash make a perfect pairing!
Check out more great recipes:
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Honey Roasted Squash with Dukkah + Burrata
Ingredients
- 2 medium-sized winter squash acorn, kabocha or delicata
- 3 tbsp honey plus a little extra for drizzling
- 3 tbsp olive oil plus a little extra for drizzling
- salt and pepper
- 8 oz burrata
- 6 dates pitted and roughly chopped
Dukkah
- ½ c pumpkin seeds
- 3 tbsp sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp salt
Instructions
- Preheat the oven to 450 degrees. Cut the squash in half, and scrape out the seeds with a spoon. Cut each squash into 4-6 wedges. In a large bowl toss the squash pieces with the olive oil, honey, salt, and pepper then arrange them cut side up on a parchment-lined baking sheet. Roast for 30 to 40 minutes, until golden brown, caramelized and tender. Lower the oven temperature to 350.
- To make the dukkah toast all of the seeds and spices on a sheet tray for five minutes at 350 then transfer to a food processor or blender and pulse 2-3 times just to break up the larger pieces and release the flavor of the spices. The dukkah should remain fairly coarse.
- Arrange the roasted squash on a platter, top with the chopped dates. Drizzle with olive oil and a little bit of honey then sprinkle generously with the dukkah. Tear the burrata and place it around the squash. Enjoy immediately!
Notes
Dukkah is an Egyptian condiment made up of toasted nuts, spices, and seeds. Traditionally dukkah is eaten as an appetizer with bread and olive oil. It can also be used to season vegetables, salads, fish or grains.
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