Cozy Roasted Butternut Squash With Burrata Recipe By Ina Garten
This creamy caramelized butternut squash with burrata recipe gives a mouthwatering twist to a beloved classic. Get ready to impress dinner guests with a golden, cheesy sensation tonight!
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Oven
- Saucepan
- Spoon
- Plate
Ingredients
- 16 to 24 oz (454 to 680 g) burrata
- 3 lbs (1.36 kg) butternut squash, ¾-inch diced
- ¾ cup (120 g) dried cranberries (3 oz)
- ¾ cup (180 ml) dry Marsala wine
- ⅓ cup (45 g) roasted, salted Marcona almonds, coarsely chopped
- 2 oz (57 g) microgreens
- 2 tbsps good olive oil
- ¼ cup (50 g) light brown sugar, lightly packed
- 2 tsps (¼ stick or 9 g) unsalted butter, diced
- ½ tsp crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Aged balsamic vinegar
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