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Maple-Roasted Acorn Squash

Maple-Roasted Acorn Squash with Creamy Burrata and Quinoa and Arugula Salad

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If you haven’t already fallen (seasonal pun intended) for the sweet and earthy flavors of acorn squash, now’s the time. Roasted and seasoned with spicy chili powder and maple syrup, acorn squash is accompanied by a hearty arugula and quinoa salad. The final flourish? A smattering of creamy burrata atop the salad. Dinner is won.
  • Vegetarian
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Ingredients & Equipment

What we send

  • acorn squash
    • 1
    • acorn squash
  • shallot
    • 1
    • shallot
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • jar maple syrup
    • 1 1/4 ounce
    • jar maple syrup
  • quinoa
    • 2/3 cup
    • quinoa
  • apple cider vinegar
    • 1 tablespoon
    • apple cider vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • baby arugula
    • 5 ounces
    • baby arugula
  • dried cranberries
    • 2 ounces
    • dried cranberries
  • chopped pecans
    • 1/4 cup
    • chopped pecans
  • burrata
    • 4 ounces
    • burrata

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 6" small pot with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse acorn squash, halve, and using a large spoon, scoop out and discard seeds. Cut crosswise into ½-inch wedges. Mince shallot

  2. Roast Squash

    Roast Squash

    On a foil-lined baking sheet, toss acorn squash with 1½ tablespoons olive oil, ½ teaspoon salt, pepper, and as much chili powder as desired (it's spicy!). Arrange in a single layer and roast, flipping halfway through, until golden and tender, about 25 minutes total. Remove from oven, drizzle over maple syrup, and toss to coat. Set aside. 

  3. Cook Quinoa

    Cook Quinoa

    While squash roasts, in a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then cover, reduce heat to medium low, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  4. Make Dressing

    Make Dressing

    While quinoa cooks, in a large bowl, whisk together apple cider vinegar, Dijon mustard, and 1 tablespoon shallot. Season with ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Add arugula to bowl with dressing and toss to coat. 

  5. Season Quinoa

    Season Quinoa

    Add cranberries, pecans, and 1 tablespoon olive oil to pot with quinoa and season with ⅛ teaspoon salt and pepper as desired. Add quinoa to bowl with arugula and stir to fully combine. 

  6. Plate Squash and Salad

    Plate Squash and Salad

    Divide quinoa and arugula salad between 2 plates and top with maple-roasted squash. Remove burrata from container, discarding excess liquid. Tear into bite-size pieces and dot over salad. Enjoy!

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