Roasted Kabocha Squash Wedges with Burrata and Thyme Honey
This dish isn’t just delicious, it’s a total crowd-stunner too. Walls of tender, nutty Kabocha encase a mound of creamy, succulent burrata cheese. The thyme-scented honey and pecans complement the natural sweetness of the squash. Serve these wedges unadorned as a side dish, or lovely vegetarian main.
1 kabocha squash, seeded and cut into quarters lengthwise
extra-virgin olive oil
fresh ground pepper
8 oz fresh burrata
½ cup honey
2 sprigs of fresh thyme
¼ cup chopped pecans
Preheat oven to 400 degrees. Brush kabocha quarters with olive oil and sprinkle with nutmeg, cinnamon, salt and pepper. Roast for 45+ minutes or so until the squash is tender when pierced with a fork and begins to caramelize on the edges.
While the squash roasts, put the honey and thyme sprigs into a small pot to warm. Add the pecans and coat with the honey.
Remove the squash from the oven, top each with a hunk of burrata cheese and drizzle with the honey and pecans.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.