A classy way to serve Acorn Squash stuffed with pesto and burrata. This recipe is super easy with only 5 ingredients.
Course: Side Dish
salt and pepper
2.5ouncesof mixed greens,about 2 cups, dressed in a balsamic dressing
Preheat oven to 400 degrees and line a baking sheet with foil.
Slice the squash in half. Scoop out the flesh and seeds out of the squash and discard. Coat the cut side of the squash with oil and season with salt and pepper. Place on the prepared baking sheet and roast for 30 minutes.
Remove squash from oven and use a fork to gently loosen the squash from the skin (leaving the squash inside the skin). Mix 1 tablespoon of basil into each acorn squash half. Top each with a quarter of the burrata. Place back in the oven for 5-10 minutes or until cheese is melted.
While cheese is melting, toss the greens with a couple tablespoons of a balsamic vinegar salad dressing and some salt and pepper to taste.
Top each acorn squash half with the 1/2 cup of the dressed mixed greens. Serve hot.
Burrata is a creamier version of mozzarella but if you can't find it feel free to sub mozzarella.