Burrata with Maple Roasted Butternut Squash and Pomegranate Balsamic Reduction Recipe
Introduction
This Burrata with Maple Roasted Butternut Squash and Pomegranate Balsamic Reduction is a delightful blend of creamy, sweet, and tangy flavors. It’s a perfect elegant appetizer or light meal that combines seasonal ingredients for a stunning presentation.
Ingredients
- 8 ounces burrata cheese (two 4-ounce balls)
- 1 1/2 cups cubed butternut squash (1/2-inch cubes)
- 1 teaspoon olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of cinnamon
- 1/2 cup balsamic vinegar
- 1/2 cup pomegranate juice
- 2 tablespoons unsalted butter
- 8-10 sage leaves
- 1/4 cup pomegranate seeds
- Assorted crackers and bread for serving
Instructions
- Step 1: Preheat the oven to 400℉ and line a rimmed baking sheet with parchment paper. In a bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, pepper, and cinnamon until evenly coated. Spread the squash on the prepared baking sheet and roast for 20 minutes or until tender.
- Step 2: While the squash roasts, combine balsamic vinegar and pomegranate juice in a saucepan. Bring to a boil and let it boil for 10-12 minutes until reduced to about one-quarter of the original volume and syrupy. Remove from heat and set aside.
- Step 3: In a medium saucepan, melt the butter over medium-high heat. Once melted and bubbly, add the sage leaves and fry for 30 seconds to 1 minute, reducing heat if the butter starts to brown. Remove the sage leaves and drain on paper towels. Keep the sage-infused butter for drizzling.
- Step 4: To assemble, arrange the roasted butternut squash on a serving plate and place the burrata cheese on top. Drizzle with the balsamic pomegranate glaze, then scatter the fried sage leaves and pomegranate seeds over it. Finish by drizzling the reserved sage brown butter and seasoning with a pinch or two of sea salt. Serve alongside crackers and bread.
Tips & Variations
- For extra depth, roast the squash with a sprinkle of smoked paprika instead of cinnamon.
- Use fresh sage leaves for a more vibrant flavor in the brown butter.
- Substitute pomegranate juice with cranberry juice if pomegranate is unavailable, adjusting sweetness as needed.
- Serve this dish slightly warm or at room temperature for the best texture and flavor balance.
Storage
Store any leftover roasted squash and glaze separately in airtight containers in the refrigerator for up to 3 days. Burrata is best enjoyed fresh, so store it separately and add just before serving. Reheat the squash gently in a low oven or microwave, and drizzle the glaze and sage butter after warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pomegranate balsamic reduction ahead of time?
Yes, the reduction can be prepared a day ahead and stored in the refrigerator. Warm it gently before serving to restore its syrupy consistency.
What can I substitute if I don’t have burrata cheese?
If burrata is unavailable, fresh mozzarella or a soft goat cheese can be used as alternatives, though the creamy texture of burrata is unique and recommended for the best experience.
PrintBurrata with Maple Roasted Butternut Squash and Pomegranate Balsamic Reduction Recipe
This elegant appetizer features creamy burrata cheese paired with sweet maple-roasted butternut squash, topped with a tangy pomegranate balsamic reduction, crispy sage leaves, and jewel-like pomegranate seeds. Served with assorted crackers and bread, it’s a perfect balance of savory, sweet, and tart flavors with a luscious texture contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Burrata and Squash
- 8 ounces burrata cheese (two 4-ounce balls)
- 1 1/2 cups cubed butternut squash (1/2″ cubes)
- 1 teaspoon olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of cinnamon
Reduction and Butter
- 1/2 cup balsamic vinegar
- 1/2 cup pomegranate juice
- 2 tablespoons unsalted butter
- 8–10 sage leaves
Toppings and Serving
- 1/4 cup pomegranate seeds
- Assorted crackers and bread for serving
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the butternut squash cubes with olive oil, maple syrup, salt, pepper, and cinnamon until fully coated. Spread evenly on the prepared baking sheet and roast for about 20 minutes or until tender and slightly caramelized.
- Prepare the Pomegranate Balsamic Reduction: While the squash roasts, combine balsamic vinegar and pomegranate juice in a saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 10-12 minutes until the liquid is reduced to about a quarter of its original volume and thickens to a syrupy glaze texture. Remove from heat and set aside.
- Fry the Sage Leaves and Make Brown Butter: In a medium saucepan over medium-high heat, melt the unsalted butter. Once it starts to bubble and foam, add the sage leaves to the butter and fry them for 30 seconds to 1 minute, watching carefully to prevent burning. Remove the sage leaves with a slotted spoon and place on paper towels to drain. Reserve the browned sage butter for drizzling later.
- Assemble the Dish: On serving plates, arrange the roasted butternut squash and place the burrata cheese on top. Drizzle generously with the pomegranate balsamic reduction, followed by the crispy fried sage leaves and sprinkle with pomegranate seeds. Finish by drizzling the reserved sage brown butter over the top. Season lightly with a pinch or two of sea salt and serve immediately with an assortment of crackers and bread.
Notes
- Ensure the butternut squash cubes are evenly sized for uniform roasting.
- You can substitute pomegranate juice with cranberry juice if unavailable, though flavor will vary.
- Use fresh sage leaves for best flavor and crispiness when frying.
- Leftover balsamic pomegranate glaze can be stored refrigerated and used on salads or roasted vegetables.
- This dish is best served immediately after assembly to enjoy the texture contrast and freshness.
Keywords: Burrata, Roasted Butternut Squash, Maple Syrup, Pomegranate, Balsamic Reduction, Sage Brown Butter, Appetizer, Fall, Cheese
