Maple Roasted Squash Burrata: A Delicious Fall Recipe

Oyster Mushroom Vaca Frita: Craving the crispy, savory goodness of Cuban vaca frita but looking for a plant-based alternative? Look no further! This recipe delivers all the satisfying crunch and flavor of the classic dish, reimagined with the incredible texture and umami of oyster mushrooms. Get ready to experience a dish that will have even the most dedicated carnivores singing its praises.

Vaca Frita, meaning “fried cow” in Spanish, is a beloved staple of Cuban cuisine. Traditionally made with shredded, twice-cooked beef, it’s a testament to resourcefulness and the art of transforming simple ingredients into something truly special. The dish is believed to have originated as a way to use leftover roast beef, giving it a new life with a flavorful marinade and a final, crispy sear. It represents the heart of Cuban cooking: bold flavors, simple techniques, and a focus on community and sharing.

What makes vaca frita so irresistible? It’s the perfect combination of textures – tender, shredded meat (or in our case, mushrooms!) on the inside and irresistibly crispy on the outside. The marinade, typically featuring citrus, garlic, and onions, infuses the dish with a vibrant, tangy flavor that’s simply addictive. And now, with this Oyster Mushroom Vaca Frita recipe, everyone can enjoy this iconic Cuban dish, regardless of their dietary preferences. The meaty texture of oyster mushrooms makes them the perfect substitute, soaking up all the delicious marinade and crisping up beautifully in the pan. Prepare to be amazed by how closely this plant-based version mimics the real thing!

this Recipe

Ingredients:

• 1 (2-3 pound) butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Salt and freshly ground black pepper to taste
• 4 ounces baby spinach
• 4 ounces burrata cheese, at room temperature
• ¼ cup toasted pecans or walnuts, roughly chopped
• 2 tablespoons balsamic glaze (optional)

Preparing the Maple Roasted Squash

Okay, let’s get started with the star of the show: the butternut squash! Roasting it with maple syrup and spices brings out its natural sweetness and creates a wonderfully caramelized flavor. Trust me, this is going to be delicious.

1. Preheat your oven to 400°F (200°C). This is crucial for getting that nice, even roast. Make sure your oven is fully preheated before you put the squash in.
2. Prepare the squash. Peel the butternut squash. This can be a bit tricky, but a sharp vegetable peeler will make it easier. Once peeled, cut the squash in half lengthwise and scoop out the seeds. Then, cut the squash into 1-inch cubes. Try to keep the cubes relatively uniform in size so they cook evenly.
3. Season the squash. In a large bowl, toss the cubed squash with olive oil, maple syrup, cinnamon, nutmeg, cloves, salt, and pepper. Make sure every piece of squash is coated evenly with the mixture. The olive oil helps with browning, while the maple syrup and spices add that warm, comforting flavor. Don’t be shy with the seasoning! Taste a small piece of raw squash to get an idea of the flavor profile and adjust the salt and pepper as needed.
4. Roast the squash. Spread the seasoned squash in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the squash instead of roasting it. If necessary, use two baking sheets. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. You’ll know it’s ready when you can easily pierce it with a fork. Keep an eye on it towards the end of the cooking time to prevent burning.
5. Let the squash cool slightly. Once the squash is roasted, remove it from the oven and let it cool for a few minutes before assembling the salad. This will prevent the spinach from wilting too much.

Assembling the Burrata Salad

Now for the fun part: putting everything together! This salad is all about the contrast of flavors and textures – the sweet and savory squash, the creamy burrata, the fresh spinach, and the crunchy nuts. It’s a party in your mouth!

1. Prepare the spinach. Wash and dry the baby spinach thoroughly. You want to make sure there’s no excess water, as this will make the salad soggy. You can use a salad spinner to remove any remaining moisture.
2. Arrange the spinach. Spread the baby spinach on a serving platter or individual plates. This forms the base of the salad.
3. Add the roasted squash. Arrange the roasted maple squash over the spinach. Distribute it evenly so that each bite has a little bit of squash.
4. Place the burrata. Gently place the burrata cheese on top of the squash. You can use one large ball of burrata or divide it into smaller pieces. The creamy burrata is the perfect complement to the sweet and savory squash.
5. Garnish with nuts. Sprinkle the toasted pecans or walnuts over the salad. The nuts add a nice crunch and nutty flavor. You can toast the nuts in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes, until they are fragrant and lightly browned. Watch them carefully to prevent burning.
6. Drizzle with balsamic glaze (optional). If desired, drizzle the balsamic glaze over the salad. The balsamic glaze adds a touch of sweetness and acidity that balances the flavors perfectly. You can find balsamic glaze at most grocery stores, or you can make your own by simmering balsamic vinegar over low heat until it thickens.
7. Season to taste. Season the salad with salt and freshly ground black pepper to taste. Remember that the burrata is already slightly salty, so you may not need much additional salt.
8. Serve immediately. This salad is best served immediately, while the squash is still warm and the burrata is at room temperature.

Tips and Variations

Want to customize this recipe to your liking? Here are a few ideas:

• Add other vegetables. Feel free to add other roasted vegetables to the salad, such as Brussels sprouts, sweet potatoes, or red onions.
• Use different cheese. If you don’t have burrata, you can use fresh mozzarella, goat cheese, or ricotta cheese instead.
• Try different nuts. Pecans and walnuts are great, but you can also use almonds, pistachios, or hazelnuts.
• Add a vinaigrette. If you prefer a vinaigrette over balsamic glaze, try a simple lemon vinaigrette or a maple vinaigrette.
• Make it a main course. Add grilled chicken, shrimp, or tofu to make this salad a more substantial meal.
• Spice it up. Add a pinch of red pepper flakes to the squash for a little heat.
• Herb it up. Fresh herbs like sage or thyme would be a lovely addition to the roasted squash. Toss them with the squash before roasting.
• Make it ahead. You can roast the squash ahead of time and store it in the refrigerator for up to 3 days. Just reheat it slightly before assembling the salad. However, it’s best to assemble the salad right before serving to prevent the spinach from wilting.

Serving Suggestions

This Maple Roasted Squash Burrata Salad is perfect as a light lunch, a side dish, or an appetizer. Here are a few serving suggestions:

• Serve it with grilled chicken or fish for a complete meal.
• Serve it as a side dish at your next dinner party.
• Bring it to a potluck or picnic.
• Serve it as an appetizer before a holiday meal.
• Enjoy it as a healthy and delicious lunch.

Why This Recipe Works

This recipe is a winner for several reasons:

• Flavor combination: The combination of sweet maple syrup, warm spices, creamy burrata, and crunchy nuts is simply irresistible.
• Texture contrast: The salad offers a delightful contrast of textures, from the tender squash to the creamy burrata to the crunchy nuts.
• Easy to make: The recipe is relatively easy to make and requires minimal ingredients.
• Versatile: You can easily customize the recipe to your liking by adding different vegetables, cheeses, or nuts.
• Healthy: The salad is packed with nutrients and is a great way to get your daily dose of vegetables.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. The salad is best consumed within 1-2 days. Keep in mind that the spinach may wilt slightly over time. It’s best to store the burrata separately to prevent it from becoming watery.

Enjoy!

I hope you enjoy this Maple Roasted Squash Burrata Salad as much as I do! It’s a delicious and healthy way to enjoy the flavors of fall. Let me know in the comments below if you try it and what you think!

Conclusion:

This Maple Roasted Squash Burrata recipe isn’t just another dish; it’s an experience. The sweet, caramelized squash, the creamy, decadent burrata, and the subtle hint of maple create a symphony of flavors that will tantalize your taste buds. It’s the perfect balance of sweet and savory, rich and light, making it a truly unforgettable culinary adventure. Trust me, once you try this, it will become a staple in your fall and winter rotation!

But why is it a must-try? Beyond the incredible taste, it’s surprisingly simple to make. The roasting process is mostly hands-off, allowing you to focus on other things while the magic happens in the oven. And the presentation? Absolutely stunning! It’s a dish that’s as beautiful to look at as it is delicious to eat, making it perfect for impressing guests or simply treating yourself to something special.

Looking for serving suggestions? This Maple Roasted Squash Burrata shines as an appetizer, a light lunch, or even a side dish to a heartier meal. Serve it with crusty bread for dipping into the creamy burrata and soaking up the delicious maple-infused squash juices. A sprinkle of toasted pumpkin seeds or chopped pecans adds a delightful crunch and nutty flavor. For a more substantial meal, consider adding grilled chicken or shrimp.

And the variations? The possibilities are endless! If you’re not a fan of burrata (though I highly recommend it!), you can substitute it with fresh mozzarella or even ricotta cheese. Experiment with different types of squash, such as butternut squash, acorn squash, or even kabocha squash. Each variety will bring its own unique flavor profile to the dish. For a spicier kick, add a pinch of red pepper flakes to the maple syrup before roasting the squash. You could also drizzle a balsamic glaze over the finished dish for a tangy counterpoint to the sweetness.

Another fantastic variation is to incorporate some greens. A bed of baby spinach or arugula underneath the squash and burrata adds a fresh, peppery element that complements the richness of the dish. You could even toss the greens with a light vinaigrette for extra flavor.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking – it’s all about experimenting and discovering new flavor combinations that you love.

I truly believe that this Maple Roasted Squash Burrata is a winner. It’s a dish that’s both elegant and approachable, sophisticated and comforting. It’s the kind of recipe that you’ll want to make again and again, and share with everyone you know.

So, what are you waiting for? Head to the store, grab the ingredients, and get cooking! I’m confident that you’ll be blown away by the results. And when you do try it, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how you made it your own. Leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations! Happy cooking!