Burrata 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
Scale
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
