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Roasted Acorn Squash with Burrata Mozzarella and Garlic Brown Butter

Acorn Squash

As the season changes, it’s no secret chefs love to show off their chops with beautiful fall vegetables.  Miami’s own Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar, and author of four cookbooks, including Maximum Flavor Social – shares this vibrant Acorn Squash recipe that’s sure to become one of your fall favorites.

Chef Adrianne Calvo studied at Johnson & Wales University. She catered the Florida Marlins during the 2003 World Series. Calvo was the youngest chef who worked at the Miami Mandarin Oriental. She studied under famed chefs Thomas Keller and Cindy Pawlcyn in Napa Valley. In 2007, she opened her restaurant in Miami, Chef Adrianne’s Vineyard Restaurant and Wine Bar.

Calvo has appeared on Chopped, and has written four cook books, Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015).  instagram.com/chefadrianne

Serves: 4

1 acorn squash, cut into 4 pieces, remove seeds

1 tablespoon canola oil

1 tablespoon brown sugar

¼ teaspoon kosher salt

1 cup burrata mozzarella

¼ cup butter, unsalted

½ cup pecans, chopped

1 tablespoon garlic, slivers

1 teaspoon soy sauce

1/8 teaspoon crushed red pepper flakes

¼ cup parsley

¼ cup green onion

¼ cup cilantro

¼ cup lemon juice

¼ cup extra virgin olive oil

1 teaspoon honey

Pinch kosher salt

Preheat the oven to 400 degrees F. Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender. In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside. In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth. To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter. Enjoy!  — one time contributor

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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