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Roasted Delicata Squash with Chipotle Butter + Burrata

One of my favorite ways to use a small piece of burrata is to tear it and let the cheese melt over roasted vegetables. This roasted delicata version can be a filling meal or an enjoyable appetizer!
Servings 2 main servings

Ingredients

Squash

  • 1 medium delicata squash
  • 1 tablespoon olive oil plus extra if you want to sear
  • Kosher salt for finishing

Chipotle Butter

  • 3 tablespoons salted butter
  • 2 large garlic cloves minced
  • 1 chipotle pepper in adobo sauce minced (see note)
  • ½ teaspoon kosher salt
  • 2 teaspoons rice vinegar

For Serving

  • Cooked grains or warmed bread
  • 4 ounces burrata
  • 2 tablespoons toasted and crushed almonds
  • A few cilantro leaves
US Customary - Metric

Instructions

  • To cook the squash: Preheat the oven to 425˚F. Cut the squash lengthwise and remove the seeds. Place the squash cut side down in a roasting pan large enough to accommodate it. Add 1 tablespoon of olive oil and ¼ of water to the pan. Roast the squash until the top is browning and the squash easily gives when pressed, 30 to 35 minutes.
  • To make the chipotle butter: Melt the butter in a small pot or pan while the squash is roasting. Add the garlic and cook until golden, 1-2 minutes. Stir in the minced chipotle and salt. Cook for another minute, then add the vinegar and remove from heat.
  • To Assemble: Once the squash finishes, remove it from the oven. If you would like a bit more color on the squash, you can either place under a broiler or sear on a cast iron skillet and sear, cut side down for 60 to 90 seconds. Cut the squash halves into pieces of the desired size and sprinkle them with salt.
  • If serving grains, layer them on a platter and top with the roasted squash. Tear and place burrata evenly over the squash, then drizzle with the chile butter. Finish with crushed almonds and cilantro leaves before serving.

Video

Notes

Chipotles + Heat: I find 1 chipotle to be the perfect amount of heat for this meal, but as with all things food, it's quite subjective. If you're not a big heat person, start smaller and add more chile as desired. Or, switch to a mild ground pepper, such as sweet or smoked paprika, if you're looking to avoid heat entirely.
Adding Color: Adding a small bit of oil to the roasting pan will give the squash a bit of browning on the cut side. However, I often like to add a bit more color to the squash by finishing it with a quick sear on a cast iron skillet coated with olive oil. This secondary cooking is entirely optional—feel free to skip it!
Serving as an Appetizer: As an appetizer, this would be good for 4 to 6 people.