Roasted Acorn Squash with Pomegranate + Beet Carpaccio [Veggie + Burrata Duo]
The holidays put me in the mood to sit on the couch with the best finger foods - yummy cheeses + spreads + pretty much anything that tastes amazing on a cushy piece of baguette. It’s just the coziest vibe to have board inspired dinners with the Christmas tree lights on & holiday movies in the background. Like if I’m not going the full “themed meal” for a December meal, festive finger foods are a huge plus.
One ingredient that is always a great starting point - burrata. Creamy + silky burrata. The most supreme of the mozzarellas. Paired on a bruschetta inspired board where the idea is to dive into thee fresh balls of cheese, sink your fork into them to get a hunk of that creamy center, and scoop it all onto some toasty bread with whatever else you’ree pairing with it. Total heaven! This past month we’ve had 2 major hits at our house - Roasted Acorn Squash with Pomegrante + Pecans and Beet Carpaccio. Two veggie heavy + very delicious ways to enjoy this yummy cheese in a “build your own bruschetta’” kind of way.
The Squash Way
Acorn squash + thyme + pomegranate. Those are the core flavors of this, and it’s soooo Fall. Veggie + herb forward with a healthy helping of creamy burrata. Cheesy + healthy for a little balance, ya know?
My favorite way to enjoy acorn squash is tossed in brown sugar and then roasted for this layer of sweetness that is almost brulee like. So that’s what I did, and it’s a super simple preparation of the squash. Just get it prepped by getting all the seeds out, cutting it into slices., & then coating in EVOO + sugar. I really like the look of big chunks of squash, so I just quartered mine so it felt a little more impactful.
The squash + burrata are both soft and velvety, so the pom seeds + pecan pieces add some good crunch. The perfect bite is a hunk of tender squash, a chunk of cheese, and of course some of the toppings loaded right on top of toasty bread.
The Beet Way
So beet carpaccio. Obviously a twist on beef carpaccio, something I’ve never eaten. But this beet way is super non intimidating + it has this whole deconstructed salad vibe. Also, this beet number is the easiest thing ever to whip up, and a good go to for when you need a quick elevated app when you’ve got some fancy friends coming over. It all starts with roasting some beets (a very hands off activity), and then slicing them up as a bed for the gorg burrata balls to sit on.
How I take it to the next level? Pops of color + texture! A drizzle of olive oil, freshly zested orange, and some simple salt + pepper goes a long way. Just super simple flavoring the keeps it simple, lets the beets + cheese be the shining star, and it’s so so good. For a crunch, I went with chopped pistachios. And those green little nuggets looked pretty darn cute on the plate. The final layer of flavor - fig balsamic (and of course you can use a plain balsamic! I happened to have this gourmet balsamic on hand, and in this case, it was amazing). The acidity is a nice pop, and you can use your baguettes to soak up any extra vinegar.
The perfect bread
My opinion is the perfect bread to use here is sourdough that’s not too crispy. So don’t go wild with toasting them up. Go for more a warming - lightly browned edges with a soft, pillowy center. It’s the perfect carby vessel for both burrata snackers.
Both dishes definitely give deconstructed salad vibes, + you can easily apply the recipes to a salad. Throw a bed of arugula under these instead of serving with a side of sourdough toasts, and you’re set. Truth be told, I do kind of like to have a small bowl of undressed arugula on deck to throw into the mix with my bruschetta building. Highly recommend that little addition!
Two veggie forward little dishes that are tasty, really pretty when plated, + simple to prepare. Holiday go-tos for sure!
For the squash dish
1 acorn squash, seeds removed and sliced
EVOO
1 tbsp brown sugar
1 tbsp honey
Salt + pepper
1/4 c. pomegranate seeds
2 tbsp chopped pecans
1 tbsp fresh thyme, roughly chopped
Sourdough baguette slices + arugula for serving
2-3 balls of burrata
Start by preheating the oven to 400. Quarter the squash. Drizzle a tablespoon or two of EVOO over the top, brushing to cover the entire flesh, and sprinkle with brown sugar + honey. Place the squash flesh side up on a foil lined baking sheet. Roast uncover for 45 minutes. Remove the squash after cooking, turn the oven off, & toast the baguette in the warm oven for 5 minutes.
Plate by halving spreading the squash on a serving tray, placing halves of burrata throughout. Sprinkle thyme, pecans, & pomegranate seeds right over the top. Nestle in the toasted bread.
For the beet carpaccio
1 bunch of beets, washed + end trimmed
2-3 balls of burrata
1 tbsp orange zest
1/4 pistachio meat, toasted and roughly chopped
EVOO
Salt + pepper
2 tbsp balsamic (fig balsamic or straight balsamic)
Sourdough baguette slices + arugula for serving
Turn the oven to 375. Wrap the beets in foil, and place on a foil lined baking sheet. Bake for an hour. Remove from the oven, letting them sit in the foil envelope for another 30 minutes. Open & let cool for 30-40 minutes. Remove the skin.
Slice the beets. Layer at the bottom of a serving tray. Top with the burrata balls. Sprinkle salt, pepper and a drizzle of olive oil right on top. Drizzle the balsamic on top of just the beets. Sprinkle the pistachios + orange zest on top of the whole dish for a final touch. Toast the baguette slices in a 300 degree oven for 5 minutes, and serve alongside the beets.
Pro-tip: serve with a bowl of undressed arugula. The peppery bite goes great, and a little arugula in the mix of baguette + beet + cheese is great.
