2 Delicata squashes
2 1/2 teaspoons Autumnberry Salt
2 tablespoons maple syrup
3 tablespoons extra virgin olive oil
For 2-ounce balls of fresh Burrata cheese, or one 8-ounce ball, quartered, at room temperature
1 ounce microgreens
Syrupy balsamic vinegar, for drizzling
- Preheat the oven to 375 F. Line a small roasting pan with aluminum foil.
- Cut the Delicata squashes in half lengthwise. Scoop away all the seeds and any stringy pulp. Arrange the halves, flesh-side-facing up, in the roasting pan.
- Combine the Autumnberry salt, maple syrup, and olive oil in a small mixing bowl. Spoon a generous tablespoon on this mixture into the hollow of each squash half. Using a pastry brush or the back of a spoon, spread the mixture evenly over all over the exposed flesh of each squash half.
- Roast the squash in the oven until the flesh in meltingly tender, about 45 minutes. Remove from the oven and place the roasted squash halves on four serving plates. Nestle a small ball or quarter of an 8-ounce ball of burrata into the hollow of each roasted squash half. Scatter a handful of microgreens over the top of each squash half, followed by a generous zigzag drizzle of the balsamic vinegar. Serve at once.
Serves 4
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
