Step-by-step instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash pieces with olive oil, salt, and black pepper until coated well.
3. Arrange the squash in a single layer on the baking sheet and roast in the oven for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
4. While the squash roasts, gently combine burrata and pesto in a bowl, keeping it slightly chunky for texture.
5. In a small saucepan, simmer balsamic vinegar and honey over medium-low heat for 8–10 minutes until it reduces and becomes syrupy. Set this aside.
6. Once the squash is done, carefully scoop a small indentation into each piece to hold the filling if necessary.
7. Spoon the burrata-pesto mixture onto each squash piece.
8. Return the stuffed squash to the oven for another 5–7 minutes until the cheese is soft and just melting.
9. Drizzle with the warm balsamic glaze before serving, finishing with fresh basil, chili flakes, or toasted pine nuts for added crunch.

Best ways to enjoy it

To serve, place the stuffed butternut squash bombs on a beautiful platter, garnished with fresh basil leaves and a light sprinkling of crushed red chili flakes. These are perfect as a standalone dish or alongside a mixed greens salad dressed with a simple vinaigrette. You may also pair them with roasted chicken or quinoa for a more filling meal.

Storage and reheating tips

Storing your leftovers is easy! Allow the stuffed squash to cool completely, then transfer them to an airtight container. They can be kept in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the cheese’s creamy texture. Freezing is not recommended as the texture may change but if necessary, you can freeze the unstuffed roasted squash pieces for up to a month.

Helpful cooking tips

• Quality matters: Use high-quality burrata for a creamier flavor.
• Roast longer for a deeper flavor: If you love deeper caramelization, feel free to roast the butternut squash a bit longer.
• Adjust the spiciness: If you prefer less heat, omit the crushed red chili flakes.

Creative twists

• Herb variations: Swap out the basil pesto for sun-dried tomato or spinach pesto for a different flavor profile.
• Cheese swaps: Try using ricotta or even feta for a tangier flair.
• Add proteins: Incorporate some shredded chicken or Italian sausage into the burrata and pesto mixture for added substance.

Common questions

What is the prep time for this recipe?
Preparation takes about 15-20 minutes, and the cooking time is around 35-40 minutes, making it a great option for a weeknight meal!

Can I substitute the balsamic glaze?
Absolutely! A simple balsamic vinaigrette can work in a pinch, or you might consider a honey mustard dressing for a unique twist.

Is this recipe vegetarian?
Yes, this dish is entirely vegetarian, making it a perfect choice for meatless meals or gatherings!

This delightful recipe for Burrata & Pesto Stuffed Butternut Squash Bombs is sure to impress your guests or family. With its rich flavors and beautiful presentation, it’s a dish that will find a permanent spot in your culinary repertoire!