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.
- Brown Sugar
- Acorn Squash cut into slices horizontally
- 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!