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Roasted Squash With Burrata & Hot Honey

Roasted squash is a go-to fall dish, but it can often be a bit one-note when it leans into just the sweet notes. That's not a problem here, thanks to the lightly salted brown-buttered walnuts, the cool burrata, and the drizzle of hot honey. We love Akron Honey's habanero variety because of the prominent spice, which is very welcome here. And our pick for winter squash is firm, creamy kabocha, but acorn will also work in a pinch. This textural dream of a dish is a welcome addition to the Thanksgiving table, but we bet you'll make it all winter long.

preparation & ingredients

2-3 kabocha or acorn squash (4-5 lb.)

3 Tbsp. Arbequina olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

3 Tbsp. butter

1-2 sprigs rosemary, leaves removed

2 4-oz. balls burrata

1 Tbsp. Arbequina olive oil

3 Tbsp. Akron Honey Habanero Hot Honey (2 oz.)​

1 1/4 cups Murray's Shelled Walnuts

Preheat oven to 425 F. Cut the squash in half from top to bottom and use a spoon to scoop out the seeds. Cut each piece in half from top to bottom again, and cut those pieces into about 4 or 5 crescents of similar thickness. Toss in a bowl with the olive oil, salt, and pepper until fully coated, then transfer to a rack set atop a baking sheet, and roast for 15-20 minutes until squash is tender and beginning to brown. ​
In a small saucepan over medium-low heat, cook the butter until the solids come out and begin to brown. Add the walnuts and a pinch of salt and remove from the heat, stirring continuously to avoid burning the walnuts. Let cool for 5 minutes, then add the rosemary leaves.​
In the meantime, drain the liquid from the burrata, and blot the cheese on paper towels to remove any excess moisture.​
Place the roasted squash on a serving platter, then spoon the butter mixture over the squash and top with the burrata. Season the burrata with salt, freshly cracked pepper, and the Arbequina olive oil. Drizzle hot honey evenly over everything, and enjoy this spicy-sweet, hot and cold side dish!​

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