Oven Roasted Acorn Squash with Burrata

Garnished with arugula and Austrian pumpkin seed oil, this is a delicious and healthy vegetarian dish.

Prep-Time: 10 minutes
Cook-Time: 45 minutes

Ingredients (2 portions)

• 1 small to medium sized acorn squash

• 1-2 burrata (depending on size)

• Salt

• Pepper

• Optional: fresh rosemary

• Drizzle of olive oil

• 2 tbsp pumkin seeds

• Drizzle of Austrian pumpkin seed oil (Steirisches Kürbiskernöl)

Utensils

• Cutting board

• Sharp kitchen knife

• Spoon

• Baking sheet with parchment paper

This vegetarian recipe combines roasted acorn squash with the creamy indulgence of burrata for a dish that’s as comforting as it is refined. Served on a bed of fresh, peppery arugula and finished with pumpkin seeds and a drizzle of Austrian pumpkin seed oil (Steirisches Kürbiskernöl), it’s a celebration of bold flavors and elegant simplicity. Pair it with a slice of toasted bread, drizzled with olive oil and baked to golden perfection, for a complete and satisfying experience. Whether as a light meal or a stunning appetizer, this dish is sure to impress.

01
Preheat the oven to 400°F. Wash and halve the acorn squash, then scoop out the seeds. Place the halves face up on a parchment-lined baking sheet. Season with salt and pepper, and optionally, add a sprig of rosemary. Drizzle with olive oil and bake for about 45 minutes, or until the squash is tender.

02
Prepare a plate with a bed of fresh arugula. Place the roasted squash halves in the center. Depending on the squash size, add half to one burrata ball in the middle of each half. Garnish with pumpkin seeds, season with salt and pepper to taste, and finish with a drizzle of Austrian pumpkin seed oil.

03
Accompany with a slice of toasted bread for a complete dish. (Slice the bread, drizzle with olive oil, and toast in the oven for 5 minutes at 400°F.)