Roasted Squash with Burrata, Spicy Hazelnuts, and Maple Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup From 1 pomegranate, seeds
  • 1 Xlb kabocha squash

• Condiments

  • 1/2 tsp Dijon mustard
  • 1/2 tbsp Lemon juice, fresh
  • 1 tbsp Maple syrup, pure
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tbsp Brown sugar, dark
  • 1/4 tsp Cayenne
  • 1/4 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Salt
  • 3/8 tsp Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil
  • 2 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Hazelnuts, raw or roasted

• Dairy

  • 8 oz Burrata, fresh

Found on snixykitchen.com

Ingredients

• ½ cup raw or roasted hazelnuts, coarsely chopped
• 1 tablespoon dark brown sugar
• 1 tablespoon pure maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon cayenne
• ⅛ teaspoon ground cloves
• 1 Xlb kabocha squash, seeds removed & sliced into 1-1½ inch wedges (or your favorite squash - Delicata or peeled butternut squash work well too!)
• 1 tablespoon olive oil
• ¼ teaspoon each salt and pepper, plus more to taste
• 8-16 ounces fresh burrata (to taste)
• Seeds from 1 pomegranate, about ½-1 cup
• 2½ tablespoons extra virgin olive oil
• 1½ tablespoons apple cider vinegar
• 1 tablespoons maple syrup
• ½ tablespoon fresh lemon juice
• ½ teaspoon dijon mustard
• ⅛ teaspoon each salt and pepper

Directions

• Preheat oven to 425°F.
• Toss the hazelnuts with sugar, maple syrup, and spices and spread them out on a small parchment-lined baking sheet. Bake for 8-9 minutes, tossing the nuts with a wooden spoon every 2-3 minutes (tossing is important or youll end up with nuts that are burned on one side!). Remove from oven and let cool completely. When cool, break apart. (This can be done up to 3 days in advance).
• Meanwhile, line two more baking sheets with parchment paper (I used one large and one small).
• Lay the squash wedges on the two baking sheets, drizzle with olive oil and sprinkle with salt and pepper (feel free to add more salt and pepper to your preference!). Roast the squash for about 20 minutes on two separate racks, rotating the pans front to back and top to bottom halfway through, until its tender but not mushy when pierced with a fork. (This can be done up to 3 days in advance).
• While the squash is roasting, make the maple vinaigrette by whisking all the ingredients together in a small bowl.
• Either on individual plates or a large serving platter, serve squash slices warm or room temperature with a dollop or two of burrata, a sprinkling of pomegranate seeds and spicy maple hazelnuts, a small drizzle of maple vinaigrette, and salt & pepper to taste.