Step-by-step instructions
Let’s get cooking! Follow these easy steps for a delicious outcome:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash pieces in olive oil, salt, and black pepper. Make sure they are well-coated.
- Spread the squash in a single layer on the baking sheet and roast for about 25–30 minutes, flipping halfway through, until they are tender and slightly caramelized.
- While the squash roasts, gently combine the torn burrata and basil pesto in a bowl, leaving it slightly chunky for texture.
- In a small saucepan, add the balsamic vinegar and honey, and simmer over medium-low heat for about 8–10 minutes until it reduces to a syrupy consistency. Set it aside to cool slightly.
- Once the squash is done, remove it from the oven. If necessary, scoop a small indentation into the top of each piece for the filling.
- Spoon the burrata-pesto mixture onto each squash piece, then return them to the oven for an additional 5–7 minutes until the cheese is soft and just beginning to melt.
- Drizzle with the warm balsamic glaze and garnish with fresh basil, crushed red chili flakes, or toasted pine nuts, if desired. Serve warm!
Best ways to enjoy it
These stuffed butternut squash bombs are delightful on their own, but you can elevate your meal by pairing them with other complementary sides. A simple arugula salad with lemon vinaigrette adds a peppery contrast, while roasted vegetables or a hearty grain side like quinoa or farro can round out your platter beautifully. A glass of crisp white wine pairs nicely too, enhancing the freshness of the basil and richness of the cheese.
Storage and reheating tips
If you have leftovers (though I doubt you will!), storing is straightforward. Let the stuffed squash cool completely, then place them in an airtight container. They can be kept in the fridge for up to 3 days. For reheating, a quick warm-up in the oven at 350°F (175°C) for about 10–15 minutes works wonders. This preserves that lovely creamy texture of the burrata.
Helpful cooking tips
Here are some pro chef tips to ensure you nail this recipe:
- Make sure the butternut squash is cut into uniform pieces to ensure even cooking.
- If you’re sensitive to spice, skip the crushed red chili flakes, but if you love a kick, sprinkle generously!
- To make it vegan, substitute burrata with a plant-based cheese or tofu mixed with nutritional yeast for that creamy texture.
Creative twists
Want to mix things up? Here are a few variations to consider:
- Swap the pesto for sun-dried tomato pesto or a spicy harissa spread for a different flavor profile.
- Try adding sautéed mushrooms to the burrata-pesto mix for an earthy twist.
- For a seasonal touch, mix in some cranberries or pumpkin seeds for added depth and texture.
Common questions
What is the prep time for this dish?
The prep time is about 15 minutes, and cooking typically takes around 35–40 minutes.
Can I use different types of squash?
Absolutely! Acorn squash or even sweet potato can work well as substitutes for butternut squash.
How should leftovers be stored safely?
Always allow cooked food to cool to room temperature before storing in an airtight container. For optimal safety, consume within three days.
