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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Pinstripes, the nation’s best-in-class experiential dining and entertainment concept, has introduced a new fall menu to all 14 locations nationwide, incorporating a handful of newly added seasonal dishes to its already-expansive selection of chef-driven menu items.
Pinstripes is a massive entertainment venue offering a restaurant-style bistro, bowling lanes and bocce courts. Unlike other bowling alley settings, the food comes first at Pinstripes, with a menu offering an enticing selection of fresh seasonal entrées and handcrafted cocktails.
As part of the season of giving, throughout the entire month of November, Pinstripes is supporting families by donating $1 from every Burrata and Acorn Squash Salad. The new dish includes roasted acorn squash, grains, arugula, herb-infused oil and balsamic glaze.
—Food52
Ingredients
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1
Whole Acorn Squash
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2 tablespoons
Extra Virgin Olive Oil
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1 teaspoon
Kosher Salt
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1 teaspoon
Black Pepper
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12 ounces
Burrata Cheese
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1/4 cup
Arugula
Directions
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Using a knife, remove both ends of the squash and then cut the squash in half long-ways.
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Scoop the seeds from the inside and discard any end pieces.
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Place the halved squash on a cutting board so that it is flat-side down and slice the squash short-ways into ¾’’ sections
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Coat both sides of the squash pieces with extra virgin olive oil
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Place the squash in a single layer on a baking sheet pan and sprinkle with salt and pepper
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Place in a 350-degree oven and cook until fork tender, approximately 20 minutes
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Remove the squash from the oven and arrange around the perimeter of a large plate
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Pair with your favorite grains, served in the middle of the plate and top with arugula
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Cut each ball of burrata in half and gently lay them on top of the arugula, around the plate
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Season the inside of the burrata with salt and pepper
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Pair with your favorite pesto and balsamic glaze.
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