Brown Butter Burrata Acorn Squash

Brown Butter Burrata Acorn Squash

Oh boy the temperature is dropping, Fall is officially on our doorstep which means new seasonal ingredients to work with on our menus. My mother in law ( who I just adore!! ) makes this for dinner as a starter/side dish occasionally and it’s one of my favorite things she makes. In fact, I could eat 11 of these babies when she does make them.

This recipe will make you look like a true “Chef in the Sky”!

Honestly, you could put Burrata on a Size 9 leather shoe and I would think its delicious. This is so easy to do on the plane and creates a delicious aroma for the cabin.

Use oven tins to roast, makes clean up easier! (not pictured)


  • Brown Sugar
  • Butter
  • Acorn Squash cut into slices horizontally
  • Burrata
  • Toasted Pumpkin Seeds
  • Kosher Salt and Pepper
  • Microgreens for garnish


  • Cut Acorn Squash carefully into slices horizontally, scoop out seeds and strings
  • Toss and coat each slice in butter and brown sugar
  • Roast in the oven for approximately 20-30 minutes at 400 degrees until squash is golden and tender, turn halfway thru cooking time
  • Place burrata in the center of the squash, use pan drippings to sauce once more and garnish with toasted pumpkin seeds for crunch/texture and microgreens for color
No butter or brown sugar onboard? No problem! Use maple syrup!).
Fun Idea: Why not replace the pumpkin seeds with pomegranate seeds? Boom! Color AND Crunch! Makes it more of a seasonal winter dish.
In order to cut the acorn squash safely, you will need a good Chef’s knife. The one I use in my galley has a sharpener on it’s sheath so I can hone my blade before using it every time. Find it here!
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