Di Stefano Burrata with Chimichurri and Acorn Squash

serves 4 to 6

squash:

1 to 2 pound acorn squash

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

chimichurri:

3/4 cup fresh parsley leaves, packed

1/4 cup fresh oregano leaves

2/3 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tablespoons hot water

1 tablespoon shallot, minced

1 small cloves garlic, minded

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

burrata

8 ounces Di Stefano burrata

pinch salt and freshly ground pepper

Squash:

1.Preheat oven to 425 degrees. Cover a baking sheet with parchment paper and spread evenly with 1/2 tablespoon olive oil. 

2.Cut the top and bottom from the acorn squash and discard the ends. Set the squash so the bottom sits flat on your cutting board. Slice in half from top to bottom. Scoop out and throw away the seeds. 

3.Cut the squash halves into thirds and slice into thin pieces about an 1/8 an inch thick (no need to peel the squash). Spread the squash in one layer over the sheet pan, using two sheet pans if necessary. Drizzle with the remaining 1/2 tablespoon olive oil. Bake for 20–30 minutes or until light brown around the edges.

Chimichurri:

4.While the squash is cooking, make the chimichurri. Finely chop the fresh herbs then place in a small bowl. Add the oil, vinegar, water, shallot, garlic, salt and pepper and stir with a fork until well-mixed. 

Burrata: 

5.Place the burrata just off-center of the middle a dinner plate and sprinkle with the salt and pepper.

Plating: 

6.Layer a small pile of the squash off-center of the burrata on the plate, then place the remaining slices in a bowl. Drizzle the chimichurri sauce lightly over the burrata and squash and serve.

7.Serve with crostini, flatbread, or fresh, crusty bread. Save the leftover chimichurri sauce for a salad, meat, or sandwich spread.