Honey Roasted Acorn Squash with Burrata, Apples and Pecans

This honey roasted acorn squash is sliced into half-moons with the skin on, roasted until the edges caramelize, then drizzled with warm honey. It goes on a platter with torn burrata, thin red apple slices, toasted pecans, pomegranate arils, fresh thyme and a little orange zest, then gets flaky salt, black pepper and a pinch of red pepper flakes. It is sweet, creamy, crunchy and lightly spicy, and it works as a fall side dish or a showy starter for a holiday table.

Why You’ll Like This Honey Roasted Acorn Squash

Acorn squash has thin, tender skin once roasted, so there is no peeling. The slices turn soft and golden in the oven, and the honey glaze sinks into the caramelized edges. Cool burrata melts slightly against the warm squash, while apples, pecans and pomegranate add crunch and brightness. Each part is simple, but together the platter looks like you worked much harder than you did.

• No peeling: the skin softens in the oven and is perfectly edible.
• Big contrast: warm and cool, sweet and salty, creamy and crunchy on one plate.
• Holiday-ready: it looks festive and is easy to assemble right before serving.

Ingredients for Honey Roasted Acorn Squash

For the Squash

• 2 medium acorn squash (about 1 1/2 lb each)
• 3 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp honey, divided
• 4 sprigs fresh thyme, plus extra leaves for serving

For the Toppings

• 1 ball (8 oz) burrata, at room temperature
• 1 small red apple, cored and very thinly sliced
• 1/2 cup pecan halves
• 1 tsp butter or olive oil and 1 tsp honey, for toasting the pecans
• 1/3 cup pomegranate arils
• Zest of 1/2 orange
• Flaky sea salt, to finish
• 1/4 tsp red pepper flakes, or to taste

You will need a large rimmed baking sheet, parchment paper, a sharp knife, a small skillet and a serving platter. Serves about 4 as a side dish.

Ingredient Notes

The acorn squash: Pick squash that feel heavy for their size with dull, dark green skin. Halve them, scoop out the seeds, then cut along the ridges into half-moon slices about 3/4 inch thick.

The burrata: Let it sit out for 20 to 30 minutes before serving. Room-temperature burrata tastes creamier and tears more easily. Fresh mozzarella works if burrata is hard to find.

The apple: A crisp, sweet-tart red apple holds up well. Slice it just before serving, or toss the slices with a squeeze of orange juice to keep them from browning.

The pecans: A quick toast in a skillet with a little butter and honey gives them a light candied coating. Plain toasted pecans are fine too.

How to Make Honey Roasted Acorn Squash

Step by Step

1. Heat the oven. Preheat to 425°F and line a large rimmed baking sheet with parchment.
2. Slice the squash. Cut each squash in half from stem to base and scoop out the seeds. Lay the halves cut side down and slice into 3/4-inch half-moons, keeping the skin on.
3. Season. Toss the slices with the olive oil, kosher salt and black pepper. Spread them in a single layer on the sheet pan with a little space between pieces. Tuck the thyme sprigs around them.
4. Roast. Roast for 20 minutes, flip the slices, then roast another 10 to 15 minutes, until tender when pierced with a fork and caramelized at the edges.
5. Glaze with honey. Warm 2 tablespoons of the honey for a few seconds so it pours easily. Drizzle it over the hot squash on the pan and return to the oven for 2 to 3 minutes so it bubbles and sets on the edges.
6. Toast the pecans. While the squash roasts, melt the butter in a small skillet over medium-low heat. Add the pecans and toast for 3 to 4 minutes, stirring often. Drizzle in the teaspoon of honey and stir for 30 seconds until glossy. Spread on parchment to cool, then roughly chop.
7. Assemble the platter. Arrange the warm squash slices on a platter. Tear the burrata into pieces and nestle them among the squash. Tuck in the apple slices, then scatter the pecans and pomegranate arils over the top.
8. Finish and serve. Drizzle with the remaining tablespoon of honey. Sprinkle with fresh thyme leaves, orange zest, flaky salt, a little black pepper and the red pepper flakes. Serve right away while the squash is still warm.

Tips for the Best Honey Roasted Acorn Squash

Cut Even Slices

Slices of the same thickness roast at the same pace. Thin ends burn while thick pieces stay firm if the sizes vary too much.

Give the Squash Room

Crowded slices steam instead of browning. Use two sheet pans if needed so every piece touches the pan and caramelizes.

Add Honey Near the End

Honey burns quickly at high heat. Brushing it on in the last few minutes gives a glossy glaze without scorched, bitter edges.

Keep Burrata Cool Until Serving

Add the burrata just before the platter goes to the table so it softens slightly on the warm squash without melting into a puddle.

Balance the Heat

Red pepper flakes should be a gentle warmth against the honey. Start with a pinch and offer more at the table.

Variations

• Butternut or delicata: use delicata rings or butternut squash wedges; adjust roasting time for thickness.
• Maple glaze: swap the honey for maple syrup.
• Different cheese: try crumbled goat cheese, feta or whipped ricotta instead of burrata.
• Pear instead of apple: thin slices of ripe but firm pear fit right in.
• Other nuts: walnuts, pistachios or toasted pumpkin seeds work in place of pecans.
• Hot honey: stir a pinch of red pepper flakes into the warm honey before drizzling for a sweet-spicy glaze.
• Greens: scatter a handful of arugula on the platter before adding the squash for a salad-style dish.

Storage

Best fresh: The assembled platter is best eaten the day it is made, while the squash is warm and the pecans are crunchy.

Refrigerator: Store leftover roasted squash separately from the toppings in an airtight container for up to 4 days. Keep burrata in its own covered container and eat it within a day or two.

Reheating: Warm the squash on a sheet pan at 375°F for 8 to 10 minutes, then add fresh toppings.

Make-ahead: Roast the squash and toast the pecans up to a day ahead. Rewarm the squash, then assemble with burrata, apple, pomegranate and herbs just before serving.

Frequently Asked Questions

Do I need to peel acorn squash?

No. The skin becomes tender as it roasts and is safe to eat. Some people prefer to eat around it, which is easy with half-moon slices.

How do I cut acorn squash safely?

Use a large, sharp knife and a damp towel under the cutting board so it does not slide. If the squash is very hard, microwave it whole for 2 to 3 minutes to soften the skin slightly before cutting.

Can I serve this at room temperature?

Yes. It is still very good once the squash cools a little, which makes it handy for a buffet. Add the burrata and honey drizzle just before setting it out.

What can I serve with honey roasted acorn squash?

It goes well with roast chicken, pork loin, turkey or a simple grain bowl. On its own with crusty bread, it also makes a nice light lunch.