Maple Roasted Delicata Squash & Sweet Potatoes with Burrata

This roasted delicata and sweet potato dish is fall comfort food at its finest. Tender vegetables are caramelized under the broiler, then glazed with a rich maple-sherry reduction and finished with creamy burrata. It’s both rustic and refined, making it perfect for a dinner party appetizer, cozy weekend lunch, or an elegant vegetarian main. Pair it with crusty bread and a glass of wine, and you’ve got a meal that feels as luxurious as it does simple.

Yield: Serves 4 as a side or light main

Ingredients

½ cup (120 g) maple syrup
½ cup (120 g) dry sherry
2 medium delicata squash (about 2 lbs or 900 g total)
1 large sweet potato (about 1 lb or 450 g)
2 tbsp (28 g) olive oil
Salt and black pepper, to taste
1–2 tbsp (14–28 g) unsalted butter
1 ball (about 4 oz or 113 g) fresh burrata
Optional: extra maple reduction for drizzling
Serve with: crusty bread (optional)

Instructions

Preheat your oven to broil and position a rack in the center of the oven.

In a small saucepan, combine the maple syrup and sherry. Simmer over medium heat until reduced by half, about 10–15 minutes. Set aside.

Peel and large-dice the sweet potato. Slice the delicata squash into rings about ½-inch thick and remove the seeds.

Toss the sweet potato and delicata slices in olive oil, salt, and pepper. Spread them evenly on a sheet pan.

Roast under the broiler, turning once or twice, until the vegetables are golden brown and tender, about 12–15 minutes.

Remove from the oven and transfer to a bowl. Drizzle with the maple-sherry reduction and add a bit of butter while still warm. Toss gently to coat.

To serve, arrange the vegetables in a shallow bowl or platter. Tear the burrata over the top and drizzle with extra maple-sherry glaze. Serve with crusty bread or enjoy as is.