Maple Roasted Acorn Squash and Burrata

Spice up your holiday menu this year with this Maple Roasted Acorn Squash and Burrata. It is the perfect festive appetizer or side dish to bring to any holiday gathering! Who doesn’t love burrata? Put it on anything and the salty and creaminess just makes any dish better. But its especially wonderful with this savory and sweet side dish. The maple syrup pairs so nicely with the burrata and brings your mouth all sorts of holiday joy. The sage and pomegranate also are the perfect toppings to this colorful dish and add fun flavors and textures.

Bring this dish to your next holiday meal and let me know how much you impress your family!

Maple Roasted Acorn Squash and Burrata

Print Recipe


  • 4 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp nutmeg
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 large acorn squash
  • 2 balls of fresh burrata cheese
  • 1/3 cup toasted pecans (50 g) finely chopped
  • 6 fresh sage leaves
  • 1/4 cup pomegranate seeds (45 g)


  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper or silicone baking mat.
  • In a small bowl, mix together 2 tablespoons of olive oil, maple syrup, salt, nutmeg and cinnamon.
  • Trim the top and bottom off of the acorn squash, then cut squash in half through the center. Remove the inner seeds of the squash with a large spoon. Lay each squash half on its flat side, and cut to make 1-inch thick slices.
  • Place the cut slices on the baking sheet and brush the olive oil and maple mixture on to both sides of the squash.
  • Roast for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft.
  • While the squash is roasting, make the crispy sage leaves. Heat a small pan to medium high heat. Add 1 tablespoon of olive oil. When oil is shimmering, add 6 of the sage leaves to fry them. Fry the leaves for 30 seconds each side and watch them carefully, as they can burn easily. Remove the leaves from the pan and lay them on a paper towel to soak up the excess oil. Sprinkle with salt if desired.
  • Take the remaining 3 sage leaves and finely chop the leaves.
  • When the squash is finished, assemble the appetizer by placing down the squash and topping with burrata balls. Sprinkle with the chopped pecans, crispy sage leaves, the chopped sage leaves, drizzle with the final tablespoon of olive oil and season with salt and pepper if desired. If you want additional sweetness, you can drizzle a bit more maple syrup.
  • Enjoy!
Servings: 6 people

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