One of my favourite local restaurants sometimes has a burrata-stuffed Acorn squash on the menu and it is TO DIE FOR! Even the skin is delicious. I don't think my version came out quite as addictively tasty as theirs, but it was still darn good. I think, if I wanted to really perfect it, I'd want to find a way to char the skin and maybe infuse it with saltiness. This was definitely a good starting point though.

Cheese-Stuffed Roasted Acorn Squash

Adapted from Half-Baked Harvest

Ingredients

• 1 acorn squash
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. honey
• 1/2 Tbsp. brown sugar
• 1/4 tsp. red chile flakes
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1/2 c. ricotta
• 50-100g fresh mozzarella, sliced thin
• 3-4 tsp. pomegranate molasses
• 1 tsp. olive oil

Directions

1. Cut squash in half and scoop out the seeds.
2. Preheat oven to 220°C (425°F).
3. Combine butter, honey, brown sugar, chile flakes, salt, and pepper and mix well.
4. Coat squash halves with the butter mixture inside and out.
5. Place cut-side-up on a baking sheet (preferably one that has been lined with a silicone baking mat) and bake at 220°C (425°F) for 40 minutes.
6. Remove from oven and fill squash halves with ricotta.
7. Top with mozzarella and return to oven for 10 more more minutes at 220°C (425°F).
8. Remove from oven, transfer to serving plate and drizzle with pomegranate molasses and olive oil.
9. Serve as is or with some crusty bread.