Serves 6 | Prep 15 minutes | Cook 30 minutes
Sweet roasted butternut squash paired with creamy burrata, tangy black garlic balsamic, crunchy pistachios, and bright pomegranate seeds.
Ingredients
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1 medium butternut squash, peeled and cut into wedges
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2 tbsp olive oil
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½ tsp kosher salt
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¼ tsp black pepper
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½ cup MOB Black Garlic Balsamic Sauce
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8 oz burrata cheese
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¼ cup pomegranate seeds
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¼ cup toasted pistachios, roughly chopped
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6 fresh sage leaves
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1 tsp lemon zest
Instructions
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Preheat oven to 425°F.
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Toss butternut squash with olive oil, salt, and pepper.
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Arrange on a parchment-lined baking sheet in a single layer.
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Roast for 25–30 minutes, flipping halfway through, until golden and tender.
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During the final 5 minutes of roasting, brush squash lightly with ¼ cup MOB Black Garlic Balsamic Sauce.
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Transfer warm squash to a serving platter.
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Tear burrata into pieces and arrange over the squash.
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Drizzle with remaining MOB Sauce.
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Garnish with pomegranate seeds, pistachios, fresh sage, and lemon zest.
Chef's Tip: Add crispy prosciutto for a savory variation or serve over arugula for a beautiful fall salad.
