I'm just going to go ahead and forewarn you...you will want to keep this recipe on a regular rotation. While I created this with Thanksgiving Day in mind, there's no way I could wait twelve months--or even three seasons--to eat this again. It is, by far, my new favorite fall side dish.
Acorn squash is a little nutty, sweet and maybe even a little creamy if squash can be defined that way. It's milder than other types of squash, and it gets even sweeter when it's roasted. When it's roasted with tomatoes and maple syrup, it's even better--like all of the vegetables are slightly candied. Don't worry, though, there's just enough maple syrup to dress up this recipe, but you will still have all of the natural flavors too and the combination just can't be beaten!
The burrata cheese adds another layer of deliciousness to this recipe without being complicated. Burrata is similar to mozzarella cheese on the outside and ricotta-like on the inside. If this is the first time you'll use it, check out this baked ravioli recipe when you're finished, and you'll quickly see why I like to use it in place of mozzarella for special recipes.
The fresh thyme leaves and sage are musts for this recipe, too! They work soo well to balance the sweetness of the maple syrup and the flavors of the acorn squash and tomatoes to create the most quintessential fall side dish you can find.
The last and most favorite thing about this recipe is how easy it is to make. Don't worry about peeling the squash! Just remove the seeds and cut it into eights. Toss it on a pan with the olive oil, tomatoes, herbs & then the maple syrup butter and roast away! When the vegetables are finished roasting, top them with the burrata cheese and a handful of craisins, and enjoy!