Squash with Burrata

Roasted Squash with Burrata, Spicy Hazelnuts, and Maple Vinaigrette.

Maple Hazelnuts:
½ cup raw or roasted hazelnuts, coarsely chopped
1 tablespoon dark brown sugar
1 tablespoon pure maple syrup
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon cayenne
⅛ teaspoon ground cloves

Roasted Squash and toppings:
kabocha squash, seeds removed & sliced into 1-1½ inch wedges (or your favorite squash – Delicata or peeled butternut squash work well too!)
1 tablespoon olive oil
¼ teaspoon each salt and pepper, plus more to taste
8-16 ounces fresh burrata (to taste)
Seeds from 1 pomegranate, about ½-1 cup

Maple Vinaigrette:
2½ tablespoons extra virgin olive oil
1½ tablespoons apple cider vinegar
1 tablespoons maple syrup
½ tablespoon fresh lemon juice
½ teaspoon dijon mustard
⅛ teaspoon each salt and pepper

View the full recipe at Snixy Kitchen →