Butternut Squash and Burrata

I’ve got a long overdue restaurant recreation for you with this butternut squash and burrata.

But, it’s a little bit different this time. Usually if you see a restaurant fave come to life on these pages, it’s because it was oh so delicious I just had to make it at home. With this one, the real thing didn’t live up to the expectation in my head, so I had to come home and make it all that I wanted it to be.

When I went to Alaska earlier this year, my friends and I scoped out a handful of places to go before we got to Anchorage, and one such place was The Rustic Goat. As we scoured the menu beforehand, carefully planning what we wanted to sample, we chose a dish that sounded like it perfectly brought a summer staple (burrata + fresh tomatoes and basil) into fall by pairing creamy burrata with roasted butternut squash.

And it did – just not in the way we thought.

Don’t get me wrong, the food was amazing (and I actually featured another dish from TRG on THB), but this one could have been better.

So I did it better.

I seasoned butternut squash with fall feelings (fresh rosemary, S&P) and cooked it until soft and creamy, and served it alongside some fresh burrata drizzled in maple syrup and dusted with pomegranate seeds. I was going to roast it but I tend to forget about veggies in the oven sometimes. Plus, I wanted it soft and almost spreadable, stovetop it was.

Just as I imagined. Loaded with color and flavor, it’s the perfect dish to have on the table at many a holiday party.