When your fiancé says this might be his favorite vegetarian dinner this far… you get a little excited 😊 . When fall comes around I crave butternut squash. My mom gave us a few the other day and I couldn’t wait to roast one. We’ve also had a container of burrata cheese in the fridge for a week and I have been wanting to make a great meal to top it off with! I love burrata cheese so much, and I’m hungry writing this…ahh!
You’ll want to roast the squash mixture at 410 degrees for about 45 minutes so good idea to get that going and you can work on something else while it’s in the oven.
Here is what to do.
line a bake sheet with parchment paper and add the following:
1 butternut squash peeled and diced into 1″ cubes ( if you cover it first and microwave for 2 minutes it peels easier!)
4 red bell peppers cut into 1″ pieces
1/2 zucchini cubed
2 tbsp olive oil
2 tsp garlic powder
fresh sage and thyme
salt and pepper to taste
Get everything mixed up and in the oven it goes.
Half way through mix it around so bottoms don’t get burnt.
Once out of the oven I topped it with fresh basil, scallions, and a ball of burrata cheese. We had watercress in our bowls and topped it with the butternut squash, burrata mixture and drizzled it all with a little balsamic! Yum!