Introduction

This Holiday Acorn Squash with Burrata, Roasted Cranberries, and Walnut Pesto is the perfect addition to your festive menu. The sweetness of roasted acorn squash, creamy burrata cheese, tart cranberries, and the nutty, herby goodness of walnut pesto creates a beautiful medley of flavors. This dish is both elegant and comforting, ideal for impressing guests while keeping the preparation simple. With its bright colors and rich taste, this recipe is a celebration of fall and winter produce, making it a must-try for Thanksgiving, Christmas, or any holiday feast.

Ingredients

For the Roasted Acorn Squash:

• 2 medium acorn squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

For the Roasted Cranberries:

• 1 cup fresh cranberries
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar

For the Walnut Pesto:

• 1 cup fresh basil leaves
• 1/4 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1/4 cup olive oil
• Juice of half a lemon
• Salt and pepper to taste

For Assembly:

• 8 oz burrata cheese
• Fresh basil leaves for garnish
• Crushed walnuts for topping
• Balsamic glaze for drizzling (optional)

Preparation

Step 1: Prepare the Acorn Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch thick wedges.
3. Place the wedges on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and pepper.
5. Toss to coat evenly and arrange in a single layer.
6. Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.

Step 2: Roast the Cranberries

1. While the squash is roasting, place the cranberries on a separate baking sheet.
2. Drizzle with honey and balsamic vinegar. Toss to coat.
3. Roast in the oven for about 10-12 minutes until the cranberries start to burst and caramelize slightly.

Step 3: Make the Walnut Pesto

1. In a food processor, add basil leaves, toasted walnuts, Parmesan cheese, and garlic.
2. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth.
4. Add lemon juice, salt, and pepper to taste. Blend again until well combined. Adjust seasoning as needed.

Step 4: Assemble the Dish

1. Arrange the roasted acorn squash wedges on a large serving platter.
2. Tear the burrata cheese into smaller pieces and place them over the squash.
3. Spoon the roasted cranberries over the burrata and squash.
4. Drizzle with walnut pesto, ensuring each piece has a bit of the vibrant green sauce.

Step 5: Garnish and Serve

1. Sprinkle crushed walnuts on top for extra crunch.
2. Garnish with fresh basil leaves.
3. Optionally, drizzle a balsamic glaze for an added touch of sweetness and acidity.

Cooking Notes

• Roasting the Squash: Make sure the squash is evenly coated with oil and maple syrup to get a caramelized, golden-brown finish.
• Burrata Cheese: Use fresh burrata for the creamiest texture. If burrata is not available, fresh mozzarella can be used as a substitute.
• Pesto Variations: Feel free to swap basil for parsley or cilantro, and use almonds or pine nuts instead of walnuts.

Serving Suggestions

• Serve this dish warm as a side for your holiday dinner or as a light main course with a green salad.
• Pair with roasted chicken, turkey, or ham for a complete festive meal.
• For a vegetarian feast, serve alongside wild rice pilaf or quinoa salad.

Tips

• Make Ahead: The pesto can be made up to 3 days in advance and stored in the refrigerator. The squash can be roasted a few hours before serving and reheated in the oven.
• Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
• Cranberry Alternative: If fresh cranberries are not available, use dried cranberries. Soak them in warm water for 10 minutes before roasting.

Prep Time

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 9g
• Sodium: 310mg
• Carbohydrates: 25g
• Fat: 18g

Conclusion

This Holiday Acorn Squash with Burrata, Roasted Cranberries, and Walnut Pesto is an elegant yet comforting dish that captures the essence of the season. The combination of flavors and textures—from the sweet, roasted squash to the creamy burrata, the tart cranberries, and the savory walnut pesto—creates a memorable holiday side dish or light main course. It’s an easy-to-make recipe that brings vibrant colors and bold flavors to your table, making it a perfect addition to any holiday celebration.

Holiday Acorn Squash with Burrata, Roasted Cranberries, and Walnut Pesto

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

For the Roasted Acorn Squash:

• 2 medium acorn squash
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

For the Roasted Cranberries:

• 1 cup fresh cranberries
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar

For the Walnut Pesto:

• 1 cup fresh basil leaves
• 1/4 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1/4 cup olive oil
• Juice of half a lemon
• Salt and pepper to taste

For Assembly:

• 8 oz burrata cheese
• Fresh basil leaves for garnish
• Crushed walnuts for topping

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Instructions

Step 1: Prepare the Acorn Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch thick wedges.
3. Place the wedges on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and pepper.
5. Toss to coat evenly and arrange in a single layer.
6. Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.

Step 2: Roast the Cranberries

1. While the squash is roasting, place the cranberries on a separate baking sheet.
2. Drizzle with honey and balsamic vinegar. Toss to coat.
3. Roast in the oven for about 10-12 minutes until the cranberries start to burst and caramelize slightly.

Step 3: Make the Walnut Pesto

1. In a food processor, add basil leaves, toasted walnuts, Parmesan cheese, and garlic.
2. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth.
4. Add lemon juice, salt, and pepper to taste. Blend again until well combined. Adjust seasoning as needed.

Step 4: Assemble the Dish

1. Arrange the roasted acorn squash wedges on a large serving platter.
2. Tear the burrata cheese into smaller pieces and place them over the squash.
3. Spoon the roasted cranberries over the burrata and squash.
4. Drizzle with walnut pesto, ensuring each piece has a bit of the vibrant green sauce.

Step 5: Garnish and Serve

1. Sprinkle crushed walnuts on top for extra crunch.
2. Garnish with fresh basil leaves.
3. Optionally, drizzle a balsamic glaze for an added touch of sweetness and acidity.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 280
• Sodium: 310mg
• Protein: 9g