I really have NO words for this burrata. It may be the best appetizer I’ve ever made. You really can’t go wrong with creamy burrata cheese, but when you add things like maple roasted squash, pomegranate balsamic reduction, crispy fried sage, and pomegranate seeds, it is taken to a whole new level.
OH. How could I forget? It’s also drizzled with the brown butter that the sage is fried in. That part is key..sage brown butter can be found on most of my meals during the fall. I can’t stop with it! One of my favorite things to do with sage brown butter is to toss pumpkin gnocchi in it. I may just have to share that recipe on the blog!
Anyway, back to this dreamy goodness. I can’t stop thinking about the day I shot this recipe. My mom and I DEVOURED it in minutes. I think there was a tiny little piece of burrata left, and that’s it. It was gone. I still can’t stop thinking about how good it is.
The marriage of flavors here is just perfect. You get the creamy richness from the cheese obviously, and the richness of the sage brown butter. When mixed with the tangy pomegranate balsamic, sweet maple squash, and the texture of the pomegranate seeds, it’s the biggest flavor explosion ever.
I’m trying to think about how many times it’s acceptable to have this for dinner this fall, but I just don’t care. I’m going to make it all the time. And probably through the winter too!
It already has its spot at my Thanksgiving table.
I’ve never prepared burrata in more of a sweet flavor profile until now, and it’s making me want to experiment more! It could honestly be my dessert. Considering I don’t have much of a sweet tooth, it’s like the perfect amount of sweetness for me.
I served this with a bunch of different crackers, breadsticks, and a baguette. It would be super delicious with crostini too!
I really cannot handle how good this is! You have to try it for yourself!
- 8 ounces burrata cheese (I used two 4 ounce balls)
- 1½ cups cubed butternut squash (1/2'' cubes)
- 1 teaspoon olive oil
- 2 teaspoons pure maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch of cinnamon
- ½ cup balsamic vinegar
- ½ cup pomegranate juice
- 2 tablespoons butter
- 8-10 sage leaves
- ¼ cup pomegranate seeds
- assorted crackers and bread for serving
- Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add butternut squash, olive oil, maple syrup, salt, pepper, and cinnamon. Toss to coat. Roast for 20 minutes or until tender.
- While the butternut squash is roasting, add the balsamic vinegar and pomegranate juice to a saucepan and bring to a boil. Boil for 10-12 minutes or until it has reduced to ¼ of its volume and it is syrupy like a glaze. Set aside.
- In a medium saucepan, melt the butter over medium-high heat. Once melted and beginning to bubble, add the sage leaves and fry for 30 seconds to 1 minute, lowering the heat if the butter starts to brown. Remove the sage leaves from the pan and let drain on paper towels. Reserve the butter for drizzling.
- To assemble the burrata, place butternut squash on a plate and place burrata on top. Drizzle with the balsamic pomegranate glaze, then top with the fried sage leaves and the pomegranate seeds. Drizzle with the leftover sage brown butter. Season with a pinch or two of sea salt. Serve with bread and crackers!