Ina Garten Caramelized Butternut Squash With Burrata

Ina Garten caramelized butternut squash with burrata is a prep ahead family dinner you can roast early and plate in minutes. Brown sugar and red pepper flakes turn the squash golden, and Marsala cranberries with Marcona almonds finish the plate.

Toss the squash every 10 minutes so it caramelizes on every side instead of steaming. Serve right away, because the whole point is warm roasted squash against cold, creamy burrata.

Source: Go-To Dinners (2022)

Ina Garten Caramelized Butternut Squash With Burrata

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

780

kcal

Golden butternut squash caramelized with brown sugar and red pepper flakes, plated warm around cold burrata with Marsala-soaked cranberries and Marcona almonds.

Ingredients

• 3 pounds butternut squash, ¾-inch diced
  

• Good olive oil
  

• ¼ cup light brown sugar, lightly packed
  

• 2 tablespoons (¼ stick) unsalted butter, diced
  

• ½ teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• ¾ cup dried cranberries (3 ounces)
  

• ¾ cup dry Marsala wine
  

• 16 to 24 ounces burrata
  

• ⅓ cup roasted, salted Marcona almonds, coarsely chopped, for serving
  

• 2 ounces microgreens, for serving
  

• Aged balsamic vinegar, for serving

Directions

• Preheat the oven: Preheat the oven to 400 degrees.
• Roast the squash: Place the butternut squash on a sheet pan with ¼ cup of olive oil, the brown sugar, butter, red pepper flakes, 1 tablespoon salt, and 1½ teaspoons black pepper. Toss well and spread out in one layer. Roast for 30 to 35 minutes, tossing every 10 minutes, until tender and the edges of the squash start to caramelize.
• Simmer the cranberries: Meanwhile, place the cranberries and Marsala in a small saucepan, bring to a simmer over medium heat and cook for 2 minutes. Cover and set aside.
• Plate and serve: Place a quarter of the burrata in the center of each of four dinner plates. Toss the cranberries and almonds with the butternut squash and spoon the mixture around the cheese. Sprinkle with some microgreens, drizzle with balsamic vinegar and extra olive oil, and sprinkle with salt and black pepper. Serve while the squash is still warm.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular mozzarella instead of burrata?

You can, but the dish will taste different. Burrata has a creamy center that spills out when you cut into it, and the warm squash softens it into a rich sauce. Fresh mozzarella works in a pinch, but you lose that creamy contrast.

How far ahead can I roast the butternut squash?

You can roast the squash up to two hours ahead and leave it on the sheet pan at room temperature. Reheat at 400 degrees for about 5 minutes before plating. The cranberry mixture holds fine at room temperature too.

What can I use instead of Marsala wine?

Dry sherry is the closest swap and works well with the cranberries. You could also use a sweet white wine or apple juice with a splash of balsamic vinegar. The Marsala adds a nutty sweetness that is hard to match exactly, so sherry is your best bet.

Do I need a specific size sheet pan?

A standard half sheet pan (18 by 13 inches) gives the squash enough room to spread in one layer, which is how you get caramelized edges. If your pan is smaller, use two pans instead. Crowding the squash traps steam and you end up with soft, pale cubes.

Can I make this for a larger group?

The recipe doubles or triples without any changes to technique. Just use separate sheet pans so the squash stays in a single layer on each one. The cranberry mixture scales up in one saucepan, and you can plate as many burrata portions as you need.