Roasted Delicata Squash with Burrata and Sage
This Roasted Delicata Squash with Burrata and Sage is an easy vegetarian appetizer or side dish for your holiday table. The only part that needs to be cooked is the squash and that can be roasted ahead of time and reheated right before serving.
Thanksgiving is getting SO close! I love to serve a mix of both familiar recipes and creative new ones. This recipe definitely falls into the ‘creative new’ category while still being seasonal enough to blend in with the rest of the menu.
If you’ve never cooked with delicate squash then you are in for a treat because you don’t have to remove the skins! I don’t know about you but my biggest hurdle with cooking with butternut or other heavy duty squashes is knowing it’s going to take a lot of prep time to get the tough skin peeled off.
I had a couple different thoughts for this roasted delicata squash dish. Originally, I thought I’d make a brown butter sage sauce that would get drizzled over the whole thing but ended up liking how simple and fresh this recipe ended up without it. Our holiday tables can be filled with so much heavy food (casseroles! mashed potatoes! dense pies!) that I like how this one feels a bit like it helps balance those dishes. Keeping the sage leaves fresh (versus roasting them with the squash) really allows the earthy flavor to not get lost in the slightly sweet roasted squash.
I can imagine you can serve this dish in two ways: you can either serve it as a vegetable side to your meal (like I did here in the photos) or as an appetizer that guests can top crackers with. If you serve it as an appetizer, I’d recommend probably cutting the squash into bite size pieces before adding them to a serving dish so your guests aren’t fumbling to get a small portion onto their plate.
PS Don’t forget to check out my round-up of other holiday dishes that you should be making!
This Roasted Delicata Squash with Burrata and Sage is an easy vegetarian appetizer or side dish for your holiday table. This dish can be mostly prepped ahead of time – the only thing that needs to be cooked is the squash and that can be roasted ahead of time and reheated right before serving.
- 2 small delicata squash
- 2 Tbsp olive oil + more for serving
- 1/2 tsp salt + more for serving
- 1/2 tsp smoked paprika
- 1/8 tsp ground cinnamon
- 1/8 tsp freshly ground black pepper + more for serving
- 8 oz fresh burrata
- 1 Tbsp chopped fresh sage
- crackers, to serve (optional)
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Preheat oven to 400 degrees. Cut the squash into 1/2 inch rounds and use a spoon to scoop out the pulp-y inside from each round. If you end up with some squash pieces that are thicker than others, cut the thicker pieces in half to make moons. Transfer to a baking sheet.
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Drizzle olive oil, salt, smoked paprika, cinnamon, and black pepper over the squash and toss to coat. Spread the squash out into an even layer (this may take 2 baking sheets depending on the size) and bake for 20-25 minutes, flipping halfway through, until the squash is soft and caramelized.
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Remove from oven and transfer to a serving platter (if serving right away. If not, let cool and then store in an airtight container until ready to serve). Tear the burrata into bite size pieces and arrange around the squash. Sprinkle the chopped sage over it all and drizzle with a little olive oil, flaky sea salt, and freshly ground black pepper.
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Serve as a side to be enjoyed with forks and knives or as an appetizer as a topping for crackers.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
