Name: Maple-Roasted Acorn Squash & Pear with Burrata, Cranberries, Pistachios & Hot Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: For the Roasted Squash & Pear; 1 medium acorn squash, halved, seeded and sliced (about 500 g); 2 ripe but firm pears, cored and sliced (about 320 g); 2 tbsp olive oil (30 ml); 2 tbsp pure maple syrup (30 ml); 1/2 tsp ground cinnamon (1 g); 1/2 tsp dried thyme (1 g); 1/4 tsp salt (1.5 g); 1/4 tsp black pepper (0.5 g); For the Burrata & Toppings; 8 oz burrata cheese (225 g); 1/2 cup dried cranberries (60 g); 1/3 cup shelled pistachios, roughly chopped (45 g); 2 tbsp fresh thyme leaves (4 g); 2 tbsp hot honey (42 g); 1 tbsp maple syrup (15 ml); For the Maple Balsamic Drizzle; 1 tbsp balsamic vinegar (15 ml); 1 tbsp pure maple syrup (15 ml); 1 tbsp olive oil (15 ml); 1/4 tsp Dijon mustard (1 g); Pinch of salt

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Maple-Roasted Acorn Squash & Pear with Burrata, Cranberries, Pistachios & Hot Honey is a beautiful warm salad that brings together tender caramelised acorn squash, golden roasted pears, creamy burrata, sweet-tart cranberries, crunchy pistachios, and fresh thyme. A maple balsamic drizzle and hot honey finish everything with a delicious balance of sweet, tangy, creamy, and savoury flavours.

This colourful dish is simple enough for a cosy weeknight meal but elegant enough for a dinner party or holiday table. The roasted squash and pears are served warm alongside cool, creamy burrata, while the pistachios add a satisfying crunch and the hot honey gives the finished dish a gentle sweet-spicy touch.

Ingredients

For the Roasted Squash & Pear:

1 medium acorn squash, halved, seeded and sliced (about 500 g)
2 ripe but firm pears, cored and sliced (about 320 g)
2 tbsp olive oil (30 ml)
2 tbsp pure maple syrup (30 ml)
½ tsp ground cinnamon (1 g)
½ tsp dried thyme (1 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)

For the Burrata & Toppings:

8 oz burrata cheese (225 g)
½ cup dried cranberries (60 g)
⅓ cup shelled pistachios, roughly chopped (45 g)
2 tbsp fresh thyme leaves (4 g)
2 tbsp hot honey (42 g)
1 tbsp maple syrup (15 ml)

For the Maple Balsamic Drizzle:

1 tbsp balsamic vinegar (15 ml)
1 tbsp pure maple syrup (15 ml)
1 tbsp olive oil (15 ml)
¼ tsp Dijon mustard (1 g)
Pinch of salt

How to Make It

1. Prepare the squash and pears

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the sliced acorn squash and pears on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, dried thyme, salt, and black pepper. Toss gently until everything is evenly coated.

2. Roast until caramelised

Spread the squash and pears into a single layer, keeping the pieces slightly separated so they roast rather than steam. Roast for 25–30 minutes, turning the pieces halfway through, until the squash is tender and the pears are golden around the edges.

3. Make the maple balsamic drizzle

While the squash and pears are roasting, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, and a pinch of salt until smooth and well combined. Set aside until ready to assemble.

4. Arrange the roasted squash and pears

Transfer the warm roasted squash and pears to a large serving platter. Arrange them naturally across the platter, allowing the caramelised edges to remain visible.

5. Add the burrata and toppings

Place the burrata in the centre of the platter and gently tear it open so the creamy interior is visible. Scatter the dried cranberries, chopped pistachios, and fresh thyme leaves over the roasted squash, pears, and burrata.

6. Finish and serve

Drizzle the maple balsamic dressing over the salad, followed by the hot honey and an extra light drizzle of maple syrup. Serve immediately while the squash and pears are warm and the burrata is creamy.

Why This Recipe Works

The combination of roasted acorn squash and pears gives this dish a naturally sweet and comforting base. Maple syrup and cinnamon encourage beautiful caramelisation in the oven, while thyme and black pepper add savoury balance. The result is tender roasted produce with golden edges and plenty of flavour.

Burrata brings a rich, creamy contrast to the warm squash and pears, while dried cranberries and pistachios add both colour and texture. The maple balsamic dressing brings acidity to balance the sweetness, and the hot honey adds a final glossy finish with a gentle kick.

Tips for the Best Maple-Roasted Acorn Squash & Pear

Choose firm pears: Use ripe but firm pears so they hold their shape during roasting while developing golden, caramelised edges.
Keep the pieces separated: Avoid overcrowding the baking sheet. A little space helps the squash and pears roast and caramelise evenly.
Cut evenly: Slice the squash and pears into reasonably similar sizes so they finish roasting at roughly the same time.
Watch the maple syrup: Maple syrup can caramelise quickly, so keep an eye on the edges during the final minutes of roasting.
Add the dressing at the end: Drizzle the maple balsamic dressing just before serving to keep the roasted ingredients warm and fresh.
Serve the burrata gently: Tear the burrata open just before serving so its creamy centre spreads naturally across the warm vegetables.

Maple-Roasted Acorn Squash & Pear with Burrata, Cranberries, Pistachios & Hot Honey

Serving Suggestions

Serve this roasted squash and pear salad as a striking side dish alongside roasted chicken, turkey, pork, or other savoury mains. It also works beautifully as part of a larger sharing-style meal with fresh bread and other seasonal sides.

For the best texture, serve the platter immediately after assembling it. The contrast between warm caramelised squash and pears, creamy burrata, crisp pistachios, chewy cranberries, and glossy hot honey makes every bite more interesting.

Frequently Asked Questions

Can I use a different type of squash?

Yes. Other winter squash can work well in this style of recipe, provided they are cut into pieces that roast evenly. Acorn squash gives the dish a particularly attractive shape and tender texture.

What type of pears work best?

Choose pears that are ripe but still firm. They should have enough sweetness and flavour to complement the maple syrup while remaining firm enough to hold their shape during roasting.

Can I prepare the components ahead of time?

The maple balsamic dressing can be prepared ahead and kept covered until serving. The squash and pears are best roasted shortly before serving so they remain warm and caramelised.

Can I substitute the burrata?

If burrata is unavailable, fresh mozzarella can provide a similar mild dairy flavour, although it will not have the same creamy centre. A soft fresh cheese can also complement the roasted squash and pears.

Can I make this salad less sweet?

Yes. Reduce the amount of maple syrup or hot honey used for finishing, depending on your preference. The balsamic vinegar, Dijon mustard, thyme, and black pepper will still provide plenty of balance.

When should I add the hot honey?

Add the hot honey just before serving. This keeps its flavour fresh and allows it to lightly coat the warm squash, pears, and creamy burrata.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories	395
Protein	10 g
Carbohydrates	43 g
Fat	22 g
Fiber	7 g
Sugar	27 g
Sodium	390 mg

Final Thoughts

This Maple-Roasted Acorn Squash & Pear with Burrata, Cranberries, Pistachios & Hot Honey is a simple way to turn seasonal ingredients into an impressive centrepiece. The warm roasted squash and pears bring sweetness and tenderness, while burrata, pistachios, cranberries, and fresh thyme create layers of creamy, crunchy, chewy, and fresh textures.

Finished with maple balsamic dressing, hot honey, and a touch of maple syrup, this colourful platter is especially suited to autumn and winter entertaining. Serve it while the roasted fruit and squash are still warm for the best contrast with the creamy burrata.