Home >Recipes >Roasted Butternut Squash with Mushrooms and Burrata

Serves: 6

• 3 1/2 cups mushrooms, any variety
• 5 cups one-inch cubes of peeled butternut squash, about 2 1/2 lbs
• 4 tbsp unsalted butter, divided, plus extra if needed
• 4 tbsp extra-virgin olive oil, divided
• 2 shallots, peeled and thinly sliced
• sea salt, preferably gray salt
• freshly ground black pepper
• 12 oz (3 balls) burrata

• Brown-Butter Vinaigrette
• 6 tbsp unsalted butter
• 1 tbsp minced sage
• 2 tbsp balsamic vinegar
• pinch of sea salt, preferably gray salt

Preparation Time: 5 minutes
Cooking Time: 25 minutes

Preheat the oven to 400ºF.

Heat a large ovenproof skillet over high heat. Add 2 tbsp butter and 2 tbsp olive oil. When the butter has melted, add the squash cubes to the pan and cook, shaking the pan occasionally, until the squash is caramelized, about 3 minutes. Slide the pan into the oven and roast until the squash looks brown on the edges, about 20 minutes.

While the squash roasts, make the brown butter vinaigrette and then sauté the mushrooms.

For the vinaigrette:

Melt the butter in a sauté pan. Brown the sage for just a minute, and then pour in the vinegar and let it reduce by half. Don’t stir or touch it. Just keep it on a simmer, gently reducing until thickened. Add the salt at the end.

Add the remaining butter and olive oil to a sauté pan over medium-high heat. Add the mushrooms, cooking until they begin to release their water, about 8 minutes. Add the shallots to the pan and sauté until brown, tossing so they cook evenly. Season with salt and pepper and add another 1/2 tbsp of butter if they look dry.

To plate: Divide the squash and the mushrooms evenly between six plates. With your hands, tear the burrata, scattering it over the vegetables. Drizzle with the vinaigrette.