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Burrata with Maple Roasted Butternut Squash and Pomegranate Balsamic Reduction

This fall inspired burrata appetizer is served over maple roasted butternut squash, and then drizzled with pomegranate balsamic glaze and sage brown butter!

Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 8 ounces burrata cheese (I used two 4 ounce balls)
  • 1 1/2 cups cubed butternut squash (1/2'' cubes)
  • 1 teaspoon olive oil
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of cinnamon
  • 1/2 cup balsamic vinegar
  • 1/2 cup pomegranate juice
  • 2 tablespoons unsalted butter
  • 8-10 sage leaves
  • 1/4 cup pomegranate seeds
  • assorted crackers and bread for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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!