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Maple Roasted Squash with Burrata

by Chef Ana Pozo · Inspired With A Twist

Overhead shot of a dark oval metal platter filled with maple roasted squash wedges

Ingredients

  • Olive oil
  • Squash*
  • Maple syrup
  • S + P
  • Smokey mesquite seasoning, sub smoked paprika
  • Red chili flakes
  • Sage, chopped
  • Rosemary, chopped
  • Pepitas (pumpkin seeds)
  • Chili crisp
  • Butter, melted

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut and seed your squash in half or quarters. In a small bowl, mix the olive oil, maple, S + P, chili flakes (not chili crisp) and smoke seasoning. Taste and add more of any ingredient if you need.
  3. On a baking sheet, toss together the squash along with the seasoning from the bowl and make sure they are all evenly coated Transfer to the oven and roast for 30-40 minutes turning halfway, until the squash is tender.
  4. Arrange the squash on a serving platter and place the Burrata in the center or on the side like I did. Drizzle with butter and add chili crisp all over the squash and Burrata. Sprinkle the sage and rosemary over the top along with the pepitas and season with more salt and pepper. Serve while hot and enjoy!