Ina Garten Caramelized Butternut Squash With Burrata

Ina Garten’s Caramelized Butternut Squash with Burrata is made with butternut squash, olive oil, light brown sugar, unsalted butter, crushed red pepper flakes, kosher salt, freshly ground black pepper, dried cranberries, dry Marsala wine, burrata cheese, roasted salted Marcona almonds, microgreens, and aged balsamic vinegar. This easy caramelized butternut squash recipe creates a delicious side dish that takes about 50 minutes to prepare and can serve up to 4 people.

This Caramelized Butternut Squash with Burrata Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 3 pounds butternut squash, ¾-inch diced
• Good olive oil
• ¼ cup light brown sugar, lightly packed
• 2 teaspoons (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

How To Make Caramelized Butternut Squash With Burrata?

1. Preheat the oven: Set oven to 400°F (200°C).
2. Prepare the Butternut Squash: Place diced butternut squash on a baking sheet; add ¼ cup (60 ml) olive oil, brown sugar, diced butter, red pepper flakes, 1 tbsp salt, and 1½ tsp black pepper. Toss well to coat and spread squash out in a single layer. Roast for 30-35 minutes, tossing every 10 minutes, until tender and caramelized.
3. Prepare the Cranberries: In a small saucepan, combine dried cranberries and Marsala wine. Simmer over medium heat for 2 minutes, then cover and set aside.
4. Assemble the Dish: Place a portion of burrata in the center of each of four plates. In a mixing bowl, toss roasted butternut squash with cranberries and almonds.
5. Serve: Arrange the squash mixture around the burrata on each plate, garnish with microgreens, drizzle with balsamic vinegar and extra olive oil, and season with salt and black pepper. Serve warm.

Recipe Tips:

• Cut the squash evenly: Make sure to dice the butternut squash into uniform ¾-inch pieces so they cook evenly and caramelize nicely in the oven.
• Don’t skip tossing while roasting: Toss the squash every 10 minutes while roasting to get even browning on all sides and prevent burning.
• Soak the cranberries well: Let the cranberries soak in the warm Marsala wine after simmering. This helps them absorb flavor and plump up, making the dish taste even better.
• Use fresh burrata: Burrata should be fresh for the best texture and flavor. It adds a creamy balance to the caramelized squash and tangy cranberries.
• Finish with high-quality balsamic: Aged balsamic vinegar adds depth and a hint of sweetness to the final dish, so use the best quality you have.

How To Store Leftovers?

• Refrigerate: First, let the leftover Caramelized Butternut Squash with Burrata cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 286 kcal
• Total Fat: 17 g
• Saturated Fat: 11 g
• Cholesterol: 45 mg
• Sodium: 595 mg
• Potassium: 720 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Sugars: 16 g
• Protein: 2 g

Try More Ina Garten Recipe:

• Ina Garten Roasted Sweet Potatoes With Chipotle Orange Butter
• Ina Garten Outrageous Garlic Bread
• Ina Garten Puréed Potatoes With Lemon
• Ina Garten Fresh Corn Polenta