Roasted Kuri Squash and Burrata with Brown Sugar Miso Butter

Kuri squash is a tender nutty squash (‘kuri’ means ‘chestnut’ in Japanese) with beautiful deep orangey red colored flesh that’s edible. It roasts up beautifully with a sweet savory glaze made of only a few ingredients. The warm squash combined with cool decadent burrata is a wonderful side that’s perfect for the holiday table.

This dish would work with butternut squash, acorn squash or even pumpkin if you can’t find kuri squash.

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Serves 4-6

INGREDIENTS

1 kuri squash
1 tablespoon yellow miso
1½ tablespoons apple cider vinegar
4 tablespoons unsalted butter, melted
5 to 6 fresh sage leaves
1 tablespoon brown sugar
½ teaspoon Burlap and Barrel Not So Sweet spice blend (see note)
1 pound of burrata (about 4 balls)
¼ cup pistachios, toasted and roughly chopped
Extra virgin olive oil, for finishing
Lemon zest, for finishing
Kosher salt and freshly ground black pepper

METHOD

Preheat oven to 425F.

In a small bowl, whisk miso and apple cider vinegar, then stir in melted butter.

Trim and core squash, then cut into approximately 1½” wedges. Arrange in a 9x13” baking dish (they will overlap a bit which is fine), then tuck the sage leaves among the squash. Season with salt and pepper, then brush the squash generously with the butter mixture (pour any remaining butter mixture in the pan). Sprinkle the squash with brown sugar and Not So Sweet spice blend. Add 3 tablespoons of water to the bottom of the pan.

Roast for 35 minutes or until golden browned in spots and tender.

Transfer the squash to a serving platter and pour any juices from the pan atop the squash. Tear apart burrata in large pieces and arrange amongst the squash. Garnish with pistachios, finish with a generous glug of extra virgin olive oil and lemon zest and serve.

Note: Pumpkin Spice blend can also be used.

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