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.
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.
5.Place the burrata just off-center of the middle a dinner plate and sprinkle with the salt and pepper.
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.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!