Recipe: Roasted Delicata Squash with Burrata

Last updated: December 3, 2020, at 2:24 p.m. PT

Originally published: December 3, 2020, at 2:18 p.m. PT

Roasted squash with parsley, white cheese on a platter

This dish is as beautiful as it is tasty!


  • 1 medium delicata squash, seeds, and strings removed, sliced into half rings
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ground black pepper
  • 16 oz burrata
  • 2 lemons, divided
  • ¼ cup pomegranate seeds
  • ¼ cup chopped fresh Italian parsley
  • 1 tablespoon honey


  1. Preheat oven to 375 degrees F.
  2. Toss squash with 1 tablespoon olive oil, salt, red pepper, and black pepper and roast on a baking sheet until tender – about 20 minutes.
  3. Transfer squash to a serving platter and tear burrata into pieces and arrange around squash. Season burrata with a bit of salt and pepper.
  4. Zest one lemon and sprinkle over burrata and squash along with pomegranate seeds and parsley.
  5. Whisk remaining 2 tablespoons olive oil, zest and juice of one lemon and honey, and drizzle over the platter.


Squash can be cooked a day ahead of time and gently warmed in the oven when ready to serve.


Category: Recipes