October Recipes

Honey-Butter Acorn Squash with Burrata

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Two plates of Honey Butter Acorn Squash with Burrata
Hands On:
15 minutes
Total Time:
55 minutes


  • 2 (2-to-2¼-lbs. each) acorn squash, halved, seeded, and cut into 1-inch-wide slices
  • ½ cup Hy-Vee clover honey, divided
  • ¼ cup Hy-Vee salted butter, melted
  • 2 tbsp Gustare Vita olive oil
  • 2 tbsp Hy-Vee brown sugar, packed
  • 1 tsp kosher salt
  • ½ tsp Hy-Vee crushed red pepper
  • 2 (8-oz. each) pkgs. fresh burrata cheese, drained
  • ½ cup roasted and salted shelled pistachios, chopped
  • ½ cup pomegranate arils
  • Fresh sage, chopped; for garnish
  • Hy-Vee black pepper, coarsely ground; for garnish
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Preheat oven to 400°. Spray a large rimmed baking pan with nonstick spray; set aside. Place acorn squash in a large bowl. Whisk together ¼ cup honey, butter, olive oil, brown sugar, salt, and crushed red pepper in a small bowl. Drizzle over squash to coat. Transfer squash mixture to prepared baking pan; spread to a single layer. Bake 35 to 40 minutes or until fork-tender, turning halfway through. Arrange squash on a serving platter. Tear burrata cheese into large pieces; place on top. Sprinkle with pistachios and pomegranate arils. Drizzle with additional ¼ cup honey. Garnish with fresh sage and black pepper, if desired.

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